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Zucchini Pasta with Teriyaki Salmon

Zucchini Pasta with Teriyaki Salmon by SeasonWithSpice.com

To peel or not to peel? 

A recent article from the Associated Press discussed the flavor benefits of cooking with fresh ginger, and provided a tip not to peel the papery, brown skin off the spicy rhizome (like everyones does). The reasoning? The ginger skin is edible, so why waste time removing it.

fresh ginger on SeasonWithSpice.com

Fair point, but who wants specks of brown, papery skin in their savory dishes? While I don’t agree with leaving the ginger skin on, I am in complete agreement with the food editor that the fresh, knobby rhizome has been creeping into more and more recipes in America. 

Like my new recipe of Zucchini Pasta with Teriyaki Salmon.

Zucchini Pasta with Teriyaki Salmon recipe by SeasonWithSpice.com

Save your stale, dried ginger powder for Christmas cookies, and buy fresh ginger for cooking up summer savory dishes. 

Zucchini Pasta with Teriyaki Salmon is a simple, Japanese-inspired pasta that matches teriyaki sauce and freshly minced ginger to add a little sweetness and bite to a familiar dish. And is a must if you have a garden bursting full of zucchinis you don’t know what to do with…

zucchini from the garden

buy asian spices online at season with spice shop

Zucchini Pasta with Teriyaki Salmon by Season with Spice 
Makes 2 servings

2 servings of linguine
2 salmon fillets (about 1/2 lb each)
2 inches of fresh ginger – peeled and minced
Vegetable oil
1/2 cup teriyaki sauce (store-bought or homemade)*
3-4 garlic cloves - minced
2 medium zucchini - sliced thinly
2-3 spring onion - chopped
Freshly ground black pepper
Drizzles of toasted sesame oil (optional)
2 tbsp of Season with Spice's Toasted Sesame Seeds 

* For homemade teriyaki sauce: 
3 tbsp soy sauce
1 tbsp dark soy sauce(for richer color)
3 tablespoons mirin
2 tbsp honey or dark brown sugar
1 tbsp sake (optional)

1. If you have all the ingredients to make your own teriyaki sauce, you just need to mix the ingredients in a saucepan and bring it to a simmer and cook for a couple of minutes until sauce slightly thickens.
2. Once teriyaki sauce cools, add it to a small bowl and combine with minced ginger. Marinate the salmon fillets with half of the mixture, then place salmon in refrigerator for 15 minutes.
3. Preheat oven to 375F. Layer a baking pan with aluminum foil, and lightly grease with vegetable oil. Place salmon fillets on tin foil and drizzle some vegetable oil over them. Bake for 15-20 minutes.
4. After the salmon are placed in the oven, bring a pot of water to a boil. Once boiling, add in the linguine.
5. While the linguine is cooking, heat 2 tbsp of vegetable oil in a skillet or frying pan, over medium heat. Add in garlic and cook for half a minute until garlic is lightly browned. Add in zucchini and saute for about 3 minutes. Add in spring onion and the rest of the ginger-teriyaki sauce, and mix well. Saute briefly then turn fire off.
6. Once the pasta is cooked and drained, add it to the skillet and toss to combine with zucchini. Drizzle in some sesame oil and sprinkle with toasted sesame seeds and freshly ground black pepper. Serve warm with salmon on the side.

Zucchini Pasta with Teriyaki Salmon recipe by SeasonWithSpice.com


Maja Matus said...

I really love this! Is that a zucchini from your garden? Looks really delicious with this spicy salamon!
I agree with you, I adore fresh ginger in the summer, but peeled :)

mjskit said...

What an absolutely delicious meal! Zucchini can be SO boring, but this recipe really puts some jazz into it and with that pasta - WOW! The salmon - well, marvelous! I just want to stick my fork in the computer screen and dig in! Lovely, lovely pics!

Wok with Ray said...

I can't take my eyes off the beautifully glazed on that salmon. It's good to know about ginger's skin being edible. Good information. :)

Season with Spice said...

The zucchini is from one of our aunts' garden. She has one sizable garden with a wide variety of produce that everyone wishes to be her neighbor.

Season with Spice said...

Ha! You're too kind, MJ. I find this being the easiest way to enjoy zucchini.

justonecookbook said...

What a perfect meal! I never thought of serving Asian flavor salmon with pasta like this - but what a great idea! I wish this is my lunch today, but instead we're eating sandwiches. I have to make this salmon and pasta very soon. My tummy is growling already by looking at this beautifully shot food!!!

Rosa May said...
This comment has been removed by a blog administrator.
Ira Rodrigues said...

The salmon is divine and the zucchini pasta really unique, i never heard about it. The combo is absolutely versatile!

Anne O'Hagan said...

Fabulous idea for the overflow of zucchinis that often occurs this time of year!

Helene Dsouza said...

Hey you two! Just hopped over from Rays blog. =)

This dish can only be good and rich in amazing flavors. I love salmon, pasta zucchini, teriyaki, everything here. Plus you have added ginger in this recipe! Thank you for sharing your home made teriyaki sauce. Until now I have been only buying the ready made one. I didn't know that it was so easy to make it at home. I am looking forward to read more of your great creations in the future!

Lizzy Do said...

I'm visiting from Ray's blog, too! What a fantastic meal you've presented! And your photography is phenomenal! So glad to have found you~

Season with Spice said...

Hi Helene, thanks for stopping over from Wok with Ray. Enjoy the teriyaki sauce!

Season with Spice said...

Thanks Lizzy!

steppe22 said...

So, this recipe is DELICIOUS. True story. I'm usually a champion of portion control, but not when I made this. GET IN MY MOUTH LEFTOVER NOODLES

Season with Spice said...

There should not be any leftover noodles for this one, so you did well:) Thanks for your kind comment, Stephanie.

Word Flux said...

I could eat this right now, so delicious! Teresa

Season with Spice said...

Thanks Teresa!

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