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ALMOND GINGER THAI ZOODLE salad with SWEET CHILI & LIME SALMON



ALMOND GINGER THAI ZOODLE salad with SWEET CHILI & LIME SALMON⠀
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Deets: wild salmon marinated in 1 tablespoon lime juice, 1 teaspoon honey, 1 tablespoon tamari soy sauce and 1 teaspoon sesame oil. Sear the top of salmon for about 1-2 minutes then transfer to oven for about 5-7 minutes depending on thickness. Zucchini noodles mixed with some carrot noodles, a little cabbage and crushed roasted cashews and tossed in this sauce. Sauce: 3 tablespoons almond butter, 2 tablespoons dairy free yogurt, 1 tablespoon lime juice, 2 tablespoons coconut aminos, 2 teaspoons tamari soy sauce, 2 teaspoons maple syrup, 1/2 teaspoon ginger, 1/2 teaspoon sesame oil, 1 teaspoon minced garlic, salt/pepper/red pepper flakes to taste.

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