Salmon, Zoodles & Quinoa



2 salmon fillets

3/4 cup quinoa, dry

1 zucchini

½ tbsp. olive oil

1 garlic clove, crushed

1/4 cup sundried tomatoes in olive oil, chopped

Salmon marinade:

2 tbsp. tamari

½ tbsp. olive oil

•1 tsp. paprika

1 tbsp. rice vinegar

1 tsp. honey

1 tbsp. black sesame seeds

chili flakes, to taste


Mix together the ingredients of the marinade and cover the salmon to marinate for about 1 hour.


Place dry quinoa in a fine strainer and rinse under running water. Add quinoa to 1.5 cups water and simmer for 15 minutes then let is set for 5 minutes. Spiralize the zucchini to make zoodles.


Heat the oil in the pan, add the crushed garlic and fry for 1-2 minutes. Add in the zoodles and stir occasionally until it softens (about 3-4 minutes). Towards the end add the chopped tomatoes, and season with salt and pepper, to taste.

Heat the oven to 480°F and place the salmon on a baking tray or casserole dish. Bake for about 7 minutes.


Remove the salmon from the oven to rest for a moment. In the meantime, pour the salmon juices into the quinoa, and mix well.

Divide the quinoa and zoodles between two plates, then place the salmon on top. Sprinkle with chili flakes to serve.


* If you don't have a spiralizer, a potato peeler can work. Make wide noodles by running the potato peeler along the side of the zucchini over and over until it's gone.


*Fish is traditional breakfast in other parts of the world - you can make this an adrenal supporting breakfast by leaving out the quinoa and enjoying Salmon and Zoodles within 1 hour of waking.

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Anna Rathbun, Food Therapy

 45180 A Main Street

 Mendocino, CA 95460 (physical address only)

 PO Box 583

 Little River, CA 95456 (mailing only)

707-937-0476

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