May 17, 2016

Ginger Soy Cilantro Salmon with Tahini Zucchini Noodles

Ginger Soy Cilantro Salmon with Tahini Zucchini Noodles

Here is a fun thing that happened the other day. Approached seafood counter eager for some wild salmon. Noted the farm raised tuna next to said salmon, in which the sign read “color added.” Asked fish guy why. He says, “for the consumer. If no color was added, it would be grey.”

I don’t think a long and winding commentary on this fact is necessary. This Thursday anecdote was simply meant to serve as impetus to get curious about your ingredients. If you stumble upon┬ásomething puzzling, just ask. See something, say something! Anyways, here is wild salmon with tahini zucchini noodles. My mom claims it’s the best salmon she’s ever had. I think she’s forced to say that since I am a product of her cells. Recipe below.


  • wild caught salmon
  • 1/2 cup coconut aminos
  • 1/2 tsp ginger
  • 1/4 cup chopped cilantro
  • 1 tbsp sesame oil
  • juice from one lime
  • salt
  • pepper
  1. Preheat oven to 350F
  2. Debone salmon if not already done
  3. Mix together remaining ingredients. Coat dressing on salmon. Let marinate for an hour or two if you wish, though I didn’t and it was still tasty (I think…please be reminded my audience is biased…)
  4. Bake for 10-15 minutes.

Zucchini Noodles

  • 1 zucchini
  • 1 tbsp tahini
  • 1/2 tsp lemon juice
  • 1/2 tsp coconut aminos
  • salt
  • pepper
  1. Spiralize zucchini
  2. Mix together remaining ingredients.
  3. Coat dressing on zucchini noodles.



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