Venturing out from the conventional role of tomato sauce underbelly, here, spiralized zucchini noodles continent-hop to Japan; replacing rice noodles/white rice to receive a superbly seasoned melt-in-your-mouth salmon filet accompanied by a sea of verdant snap peas and sesame seeds. With slight tweaks, this recipe hails from Inspiralized, and the biggest adjustment is the doubling of the sauce: you'll want as much as possible for maximum sopping. —KvellintheKitchen
For the teriyaki marinade
4-6 ounce salmon filets (skinless if possible)
small garlic cloves, pressed and minced
Sriracha/hot sauce (be generous here if you like spice!)
For the zoodles
garlic cloves, finely minced
diced scallions (plus more for garnish, if desired)
Preheat oven to 425 degrees. Line a baking sheet with parchment paper or foil.
Whisk together all teriyaki marinade ingredients in a large zip-lock plastic bag. Add salmon, shake lightly to coat. Place in refrigerator for at least 15 minutes, preferably many hours or overnight.
While salmon marinates, spiralize your zucchini and set aside in the refrigerator.
Remove salmon from plastic bag and place on prepared parchment paper/foil. Pour entire marinade over fish. Bake the salmon for 15 minutes, or until fish flakes easily with a fork.
After the salmon has been roasting for 10 minutes, place a large skillet over medium heat and add sesame oil. Once oil heats, add garlic, ginger, scallions, and red pepper flakes. Cook for 30 seconds (or until fragrant), add snap peas and zoodles. Cook for 3-5 minutes or until noodles soften to your preference.
Plate each portion of zoodles, followed by a salmon filet. Distributing evenly among servings, top with remaining cooked marinade, a sprinkle of sesame seeds, and a few minced raw scallions.