Spiralized Sweet Potato Stir Fry with Honey Sesame Salmon


Ingredients (serves 2)

Honey Sesame Salmon

  • 1 (6 oz) salmon filet (can use 2 if you want one piece each)

  • 1 teaspoon sesame oil

  • 1/2 teaspoon honey

  • 1/2 teaspoon chili oil (optional)

Sweet Potato Stir Fry

  • 2 tablespoons sesame oil, divided

  • 1 medium Japanese sweet potato

  • 1/2 cup sliced white mushrooms

  • 1/2 bunch broccolini, chopped

  • 1/2 stalk green onion, thinly sliced

  • Crushed red pepper, to taste

Peanut Chili Sauce

  • 1 tablespoon smooth peanut butter

  • 1/2 teaspoon honey

  • 1/2 teaspoon soy sauce

  • 1 teaspoon chili oil

1. To prepare salmon, preheat oven to 425 F. In a small bowl, combine 1/2 tsp sesame oil, honey, and chili oil and mix with a fork until smooth. Place salmon on an aluminum foil-lined baking sheet, and spread sesame mixture on top. Bake for 20 minutes.

2. While salmon is baking, begin stir fry by spiralizing sweet potato with a small noodle blade. In a large pan, heat up 1 tablespoon sesame oil on medium-low heat. Add sweet potato noodles, cover, and cook for about 7 minutes until potatoes are soft. If your noodles fall apart, you can use a spatula to break them up to create a rice.

3. In a separate pan, heat up remaining sesame oil and add mushrooms and broccolini. Sauté for about 4 minutes or so until mushrooms and broccolini are soft.

4. Prepare peanut chili sauce by combining peanut butter, honey, and chili oil until in a small bowl until smooth (if you don’t have chili oil, you can just use some sesame oil and crushed red pepper).

5. Add veggies to the pan with the sweet potato, and pour on sauce. Heat on low until warmed. Serve with salmon on top and sliced green onion.

Carina WolffComment