Ginger Garlic Salmon Carrot & Zucchini Noodle Bowl with Cremini and Oyster Mushrooms {Whole30}

First things first.  This is a spiralizer:

It has the magical power to turn just about anything into noodles!  White potatoes, sweet potato, zucchini, squash, apples, carrots… you name it.  If you are on a low-carb or grain-free diet, this handy little device will be your best friend!  You can enjoy your favorite pasta dishes without the gluten or carbs.  No, it’s certainly not the same as spaghetti handmade by an Italian grandma, but it certainly gives you options you may not have had.  It also creates beautiful garnishes and the perfect potato hash.  I use the Paderno World Cuisine tri-blade.  I’ve had some frustration spiralizing firmer veggies, largely I suspect because I can’t get it to suction to my counter, but most people swear by the brand.

I intentionally made this recipe while Courtney was out of town because it contains not one but two types of mushrooms.  And I’d hate to waste oyster mushrooms on someone who doesn’t like them.  This was a classic case of me not really reading the recipe well enough before setting forth, so I encourage you to do what I say and not what I did!  First, I started with salmon we’d already smoked on Saturday.  While this worked fine, I would break it up a little less next time.  Second, I went into autopilot and cooked the eggs in the wok as I would with fried rice.  Don’t do this.  You lose the egg, and the noodles get a bit soggy while waiting for it to cook.  My noodle bowl was certainly still tasty, but next time I’ll go by the books!

Ginger Garlic Salmon Carrot & Zucchini Noodle Bowl with Mushrooms

Adapted from Inspiralized

Ingredients

• 1 carrot, spiralized
• 1 large salmon filet (10-12 oz), cut into 1″ cubes
• 3 tbsp coconut aminos, plus more to garnish
• 1 tbsp water
• 1 tbsp sesame oil
• 2 eggs, beaten
• 1 tbsp olive oil or coconut oil
• 1-2 T ginger paste
• 1 tsp minced garlic
• 3/4 cup shiitake mushrooms, stems removed
• 1/2 cup oyster mushrooms, stems removed
• pepper, to taste
• 2 medium zucchinis

Instructions

1. Preheat the oven to 400 degrees. In a bowl, add 2 T coconut aminos, salmon, and sesame oil. Let sit for 5 minutes to marinade and then place on a baking tray and bake for 10-15 minutes or until salmon is baked through. Set aside.
2. Meanwhile, spiralize your carrot and zucchini, using the thinnest spaghetti setting.
3. Place a skillet over medium heat and add a bit of coconut or olive oil. Add in the egg and scramble. Set aside.

   

4. Place a large skillet or wok over medium heat and add in the olive oil. Once the oil heats, add in the garlic and ginger. Let cook for 30 seconds and then add in the mushrooms. Season with pepper and cook for 5 minutes or until mushrooms have mainly wilted.
5. Add in the zucchini, carrot noodles and another T coconut aminos. Toss and cook about 3 minutes or until zucchini noodles have softened.
6. Fold in the salmon and eggs and toss to combine. Enjoy!

Serves 2

Johanna