Sesame Salmon Zoodle Bowls
2
Points®
Total time: 10 min • Prep: 10 min • Cook: 0 min • Serves: 2 • Difficulty: Easy
No cooking required for this fresh take on a noodle salad. Leaving the spiralized squash noodles raw keeps them crisp after a toss in a homemade dressing made with grated fresh ginger, nutty sesame oil, and tangy rice vinegar. When buying rice vinegar, check the label to see whether it’s seasoned or unseasoned. Seasoned rice vinegar has added salt and sugar, whereas the unseasoned variety is plain vinegar diluted with a bit of water.
Ingredients
Unseasoned rice vinegar
1½ Tbsp
Toasted sesame oil
2 tsp
Fresh ginger
¾ tsp, grated
Kosher salt
¼ tsp
Crushed red pepper flakes
⅛ tsp
Fresh zucchini spirals
3 cup(s), or summer squash noodles
Scallions
½ cup(s), chopped or sliced, sliced (about 4 scallions)
Sheet-Pan Salmon & Asparagus
2 serving(s), search for the recipe in the WW app
Instructions
1
In a medium bowl, whisk the vinegar, oil, ginger, salt, and crushed red pepper. Add the zucchini noodles and scallions.
2
Slice the asparagus spears on an angle and add to the vegetables. Toss well to coat. Flake the fish into chunks and gently toss with the vegetables. Divide between 2 bowls.
3
Serving size: about 2 cups
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