Asian Salmon Zucchini Noodle Bowl with Carrots & Sugar Snap Peas

Directions

1. Wash and prep all produce: ginger, carrots, zucchini, sugar snap peas, green onions, and avocado.
2. Grate or mince the ginger. In a small dish, whisk together the ginger with soy sauce, rice vinegar, and sesame oil to make the marinade.
3. Place the salmon in the marinade, turning to coat all surfaces.
4. Warm a skillet over medium heat and swirl in virgin coconut oil to coat the bottom.
5. Lay the salmon skin-side down in the skillet and cook until the skin is crisp and the flesh is almost opaque, about 3–4 minutes per side depending on thickness. Remove from the skillet and set aside to rest.
6. While the salmon cooks, use a julienne peeler (or regular peeler) to create noodle-like strands from the carrots and zucchini; add them to a large bowl and halve the sugar snap peas.
7. Add the reserved marinade to the skillet along with the carrot and zucchini noodles and peas; cook 2–3 minutes, just until the noodles soften slightly and the vegetables are heated through.
8. Halve and pit the avocado, then scoop the flesh from the skin and rough-chop. Slice the green onions.
9. To serve, mound the vegetable noodles and avocado on plates, flake the salmon over the top, and sprinkle with green onions and sesame seeds.