2tbsp½ cup Organic Virgin Coconut Oil plus more for greasing
2tspwhite sesame seeds
1 1/2tspArrowroot powder(optional)
1tspblack sesame seedsto garnish
Himalayan Crystal Saltto taste
3tspwhite sesame seeds
Preheat the oven to 400 degrees.
Place a large frying pan half-way filled with water over high heat to bring to a boil. Once boiled, add in the broccoli, cover and cook until easily forked. When done, drain into a strainer and set aside.
While water is boiling, prepare your salmon. Place the salmon filet in a zip lock bag with the marinade ingredients and refrigerate for 5-10 minutes.
While the salmon marinades, use a spiralizer to spiralize both of your butternut squashes. First, slice off the bottoms. Using the remainder of the squash, slice off its other end. Peel the squashes completely. Then, chop each in half. Load each half of the squash into the spiralizer and spiralize each one, using the blade with the smallest triangles.
Take the butternut squash noodles and spread them out on a baking tray. Drizzle lightly with coconut oil, season with salt and pepper and set aside.
Remove the salmon filet from the marinade and place onto a baking tray. Bake for 15 minutes.
Five minutes into baking the salmon, place in the butternut squash noodles and bake for 5-7 minutes or until noodles soften. Set aside.
Place a large saucepan over medium heat and add in the coconut oil. Once the oil heats, add in the garlic and ginger and cook for 30 seconds. Then, add in the fish sauce, maple syrup, coconut amino and sesame oil. If you like a thicker sauce, then add in the arrowroot powder and whisk all together to form a paste. Next, add the broccoli, sesame seeds and butternut squash noodles. Toss to combine.
Divide your noodle and broccoli mixture into four bowls. Top each with a baked salmon filet. Garnish with black sesame seeds. Enjoy!