This dish is beautiful, delicious, healthy, and so impressive. It's easy enough to make on a weeknight, but it's impressive enough to serve to your guests!
Ingredients
For turnip noodles:
1 lb turnip noodles (either spiralize your own with a few turnips, or buy a package of pre-noodled turnips). ** Feel free to use whatever type of veggie noodles you like here if turnips aren't your thing...
1 tsp extra-virgin olive oil
sea salt and black pepper, to taste
2 scallions, sliced
5 large garlic cloves, smashed
For salmon:
2 Tbs plus 1-tsp coconut sugar
1 blood orange, zested and sliced
1 tsp five-spice powder
½ tsp sea salt
20 grinds of black pepper
1-1/2 lb wild salmon fillet, skinned, and cut into 4- to 6-pieces
1-1/2 Tbs Dijon mustard
2 Tbs chopped cilantro, for garnish
Instructions
Preheat the oven to 450°F.
Heat 1 tsp oil in a large saute pan over medium-high heat.
Add the turnip noodles, scallions, garlic, and some salt and pepper.
Using tongs, toss the parsnip noodles around in the hot oil for about 5 minutes, or until the noodles start to soften.
In a small bowl, combine the coconut sugar, orange zest, five-spice powder, sea salt, and black pepper.
Spread the noodles in the bottom of a 13 x 9-inch glass baking dish.
Sprinkle half of the coconut sugar mixture on top of the noodles, and toss to combine.
Lay the salmon portions on top of the noodles.
Spread the Dijon mustard evenly on top of the salmon pieces.
Sprinkle the remaining sugar mixture evenly over the top of the Dijon mustard.
Bake the dish in the oven for about 15 minutes, or until the salmon is cooked how you like it (I like mine still juicy and pink in the center).
Remove the dish from the oven, and garnish with cilantro and the orange slices.
Enjoy!
Recipe by Kitchen of Youth at https://kitchenofyouth.com/blood-orange-salmon-turnip-noodles/