EatingWell: Travel from your kitchen to Hawaii in 30 minutes
2 teaspoons grated fresh ginger
1/2 teaspoon crushed red pepper (optional)
12 ounces sushi-grade salmon, skinned and cut into 1/2-inch pieces
4 cups zucchini noodles
2 tablespoons rice vinegar
2 cups sliced radishes
2 cups packed arugula
1/4 cup pickled ginger
1/4 cup crushed wasabi peas
1. Whisk scallion greens, tamari, mirin, oil, sesame seeds, ginger and crushed red pepper, if using, in a medium bowl. Set aside 2 tablespoons of the sauce in a small bowl.
2. Add salmon to the sauce in the medium bowl and gently toss to coat.
3. Combine zucchini noodles and vinegar in a large bowl. Divide among four bowls and top each with 3/4 cup salmon, 1/2 cup each radishes and arugula, and 1 tablespoon each pickled ginger and wasabi peas. Drizzle with the reserved sauce and serve.
Recipe nutrition per serving: 316 Calories, Total Fat: 16 g, Saturated Fat: 4 g, Cholesterol: 43 mg, Carbohydrates: 19 g, Fiber: 4 g, Total Sugars: 8 g, Added Sugars: 0 g, Protein: 22 g, Sodium: 946 mg, Potassium: 821 mg, Folate: 91 mcg, Calcium: 89 mg
Carbohydrate Servings: 1 1/2
(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)
