Stir the garlic, ginger, vinegar, soy sauce and honey in a small bowl. Set aside 3 tablespoons soy sauce mixture in a separate bowl (for coating the fish). Reserve the remaining soy sauce mixture. Brush the fish with the 3 tablespoons soy sauce mixture and discard any left over.Heat 1 tablespoon sesame oil in a 12-inch nonstick skillet over medium heat. Add the fish and cook for 6 minutes or until lightly browned on both sides and cooked through. Remove the fish from the skillet, cover and keep warm in the oven at 200°F.Wipe the skillet clean. Add the remaining sesame oil and heat over medium heat. Add the vegetable noodles and cook for 3 minutes. Add the reserved soy sauce mixture and broth and cook for 3 minutes or until the vegetable noodles are tender. Season to taste. Serve the salmon over the vegetable noodles.
2 cloves garlic, crushed2 teaspoons grated peeled ginger root3 tablespoons rice wine vinegar3 tablespoons reduced sodium soy sauce3 tablespoons honey2 tablespoons sesame oil4 salmon fillet (about 1 pound)10 ounces broccoli stems, spiralized using blade with medium holes (about 3 cups)10 ounces carrot, peeled and spiralized using blade with medium holes (about 3 cups)1 cup Swanson® Vegetable Broth
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