- 1 tablespoon olive oil
- 1 teaspoon crushed ginger
- 2 3oz pieces of salmon (skinless)
- 1-1.5 cups water
- 1-1.5 cups low sodium vegetable broth (I used chicken broth)
- 1 tablespoon miso paste
- 1 teaspoon soy sauce
- 1 medium/large zucchini
- 1 tablespoon minced jalapeño (seed removed)
- 3 tablespoons diced scallions
- 1 tablespoon lime juice
- Place the jalapeño, scallions, and lime juice in a bowl and set aside in the fridge (I excluded the jalapeño because I am not a spicy fan)
- Season both sides of the salon pieces with salt and pepper. Place a large skillet over medium high heat and add in the olive oil. Once oil heats, add in the crushed ginger, stir and in salmon. Cook for 3 minutes, then flip over and cook for another 5 minutes or until salmon flakes easily with a fork. If you want to skip the mess, heat the oven to 425deg and cook for 8-10min.
- While the salmon is cooking, place a medium saucepan over high heat. Add in the vegetable broth and water. Bring mixture to boil. Remove 1/3cup of the mixture into a separate bowl and add in miso paste.
- Pour broth back into pot, add the soy sauce, zucchini noodles and pepper to the soup. Let cook for 2-3 minutes or until zoodles are soft.
- Once finished, put soup in bowls and add the seared salmon and top with jalapeño scallion relish.
Also, if you like tofu, I think next time I make this recipe I will add it to the soup. The tofu will make it more “miso-soup-esque” (that you would get at a Japanese restaurant). Feel free to try that out along with any other adjustments.
Don’t forget, if you don’t own a spiralizer/julienne peeler they’re super cheap and you can buy them online or even in the grocery store. This is the slicer I have – Kitchen Active Spiralizer Spiral Slicer. It’s very easy to use, the only thing I do not like is that it is hard to clean. I still love it though :).
Bon Appetite everyone!