Sweet & Spicy Salmon with Mushrooms and Zucchini
We decided to postpone our wedding, and I allowed myself to indulge for the following week (or two). Was it the healthiest decision? No. Was it good for my mental health? Yes. But now I’ve “mourned” and I’m ready to get back to my clean eating. I’ve started fitness coaching and part of that is a new superfood smoothie blend, so that knocks out breakfasts!
The challenge has been keeping lunches and dinners interesting and delicious. Meat options have been limited, and I’ve had to resort to some lower quality cuts of meat, so I’ve been experimenting with lots of marinades. This salmon came out juicier than I’ve ever made, and oh so flavorful. Now, I just have to nail the crispy skin and I’ll be a salmon master!
Ingredients
12 oz salmon, cut into 3 filets
2 T sweet thai chile sauce
2 T soy sauce
½ T worcestershire
2 T apple cider vinegar
2 cloves minced garlic
½ t turmeric
2 small zucchini (1 lb), sliced into half moons
8 oz baby bella mushrooms, sliced
1.5 T extra virgin olive oil
1 T balsamic vinegar
Salt and pepper
Instructions
Whisk together sweet thai chile sauce through turmeric. Pour over salmon filets and marinate for about 30 minutes while you prep the veggies.
Preheat oven to 425F.
When the oven is preheated, put salmon on baking sheet and bake for 10 minutes.
Heat olive oil in skillet over high heat. Once hot, add zucchini and let sit for 3 minutes to get a nice crust.
Toss zucchini and add in mushrooms, then reduce heat to medium.
After a few minutes, season with salt and pepper and add balsamic. Let saute (stirring occasionally) for about 8 minutes.
