A light and beautiful dish. Use any vegetables that you can turn into spaghetti strands.
1 kilo fresh salmon, skinned and boned, cut into pieces
100 ml gluten free soy sauce
1 garlic clove, crushed
2 tbsp honey
2 tbsp fresh ginger, finely grated
2 large carrots
3 large parsnips
oil to sauté in
Salt and pepper
- Combine the marinade, place salmon pieces in a plastic freezer bag, pour the marinade on top. Refrigerate 1 hour.
- Heat oven to 150 C. Remove the Salmon pieces from the marinade and bake for 10-15 minutes.
- Using a spiralizer/spiral slicer, create spaghetti like noodles out of the vegetables.
- Sauté the spaghetti in the oil. To remove excess oil, place for a moment on paper towels.