These easy asian marinated peppers are the perfect pairing when it comes to salmon! Pair this over quinoa for an a pack of fiber and even more protein!
Nutrition:
- Macros
- Serves 4
- 87 grams peppers and cucumbers with 1 4 oz fillet of salmon
- 291 calories
- 17 fat | 10 carb | 24 protein
- 2 fiber
Asian Peppers and Salmon
Ingredients
Asian pickled vegetables
- 126 grams mini peppers sliced
- 127 grams cucumber sliced
- 1/4 cup water
- 1/4 cup rice wine vinegar
- 1 clove garlic smashed
- 1 lime juiced
- 1 tsp sesame oil
- 1 tsp ginger paste
- 1 tsp honey
- 4 tbsp cilantro chopped
- 1/2 tsp salt
- 1 tsp everything but the bagel seasoning
Salmon
- 4, 4 oz fillets fresh salmon
- 2 cloves garlic minced
- Salt and Pepper to taste
Instructions
Asian pickled vegetables
- Place your peppers and cucumbers into a bowl.
- Combine the water, rice wine vinegar, honey, salt, sesame oil, garlic and ginger paste in a pan over medium heat. Whisk. Cook until it simmers and pour over peppers and cucumbers.
- Add seasoning and cilantro.
- Let marinate for 15-30 minutes (can leave this overnight in the fridge).
Salmon
- Cover your salmon fillets generously with the garlic and plenty of salt and pepper.
- Cook about about 5 minutes per side (be sure to sear ALL sides) until desired doneness.
Notes
- I suggest serving this over quinoa or rice!
- This recipe is naturally gluten free and dairy free.
