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Vegetables

Korean BBQ-Glazed Salmon with Zoodle Salad

Low-carb zucchini noodles are a great staple to keep in your fridge. Use them in this almost-instant salad that requires no chopping.

Serves 4
426 calories per serving

Ingredients

> 4 (6 oz) salmon fillets, skin removed
> 3 tbsp Korean barbecue sauce
> 2 tbsp toasted sesame oil
> 2 tbsp rice vinegar
> 1 tbsp reduced-sodium soy sauce
> 1 (16 oz) pkg fresh yellow and green squash noodles
> 1 cup Nature's Promise Organic Shelled Edamame, thawed  
> 2 tsp sesame seeds

Steps

1
Preheat broiler to high. Line a rimmed baking sheet with foil. Place the salmon on baking sheet and brush all over with the barbecue sauce. Broil fish 7–8 min., until cooked to desired doneness.
2
Meanwhile, in a medium bowl, whisk together the oil, vinegar, and soy sauce. Add the zucchini noodles and edamame. Toss to combine. Garnish with the sesame seeds and serve alongside salmon.

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