EIWITRIJK RECEPT · FASE 1 · DINER

Teriyaki salmon with courgette noodles

Japanese salmon in a sugar-free teriyaki-style sauce with courgette instead of noodles, perfect for Phase 1.

22 min totaal 1 portie 390 kcal p.p. 34 g protein

Teriyaki salmon with courgette noodles combines the glossy, savoury taste of a Japanese teriyaki sauce with the freshness of thin courgette ribbons. The sauce draws its depth from tamari, ginger and garlic, completely without sugar, whilst a pinch of sesame seeds and spring onions finish the plate with crunch and colour.

This salmon works beautifully for Phase 1. The fatty fish delivers high-quality protein and satisfying omega fatty acids, so you stay full for longer, and the courgette replaces noodles so carbs stay minimal. That makes it an ideal choice within a strict high-protein diet where you still want to eat fully and flavourfully.

Lovely with a few steamed broccoli florets or a light wakame salad alongside. An extra splash of rice vinegar over the courgette pushes the freshness up a notch.

Zo maak je het

  1. Mix together tamari, ginger, garlic and rice vinegar to make a marinade.
  2. Fry the salmon in a hot pan for 3 minutes per side and spoon the marinade over it.
  3. Let the sauce reduce for 1 minute until glossy.
  4. Stir-fry the courgette ribbons in the sesame oil for 2 minutes until just tender.
  5. Place the salmon on the courgette and pour the sauce over.
  6. Sprinkle with sesame seeds and spring onion.

Bewaren

Store the salmon and courgette separately in the fridge for up to one day. Eat the courgette noodles fresh if possible, as they become softer when stored.

Variatietips

Replace the salmon with a thick piece of tuna or chicken fillet. If you like heat, add some chilli flakes or a spoonful of sambal to the sauce.

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