Ingredients

1 1/4 pounds wild salmon
3 tablespoons freshly squeezed lime juice
1 1/2 tablespoons honey
1 tablespoon chili paste
1 tablespoon sriracha
3 tablespoons gluten free soy sauce
1 teaspoon fresh peeled grated ginger
2 garlic cloves, minced
1 teaspoon sesame oil
4 large cucumbers, peeled and spiralized
1 clove garlic, minced
1/2 teaspoon fresh peeled grated ginger
1 teaspoon sesame oil
2 tablespoons gluten free soy sauce
1 1/2 teaspoons water
Optional for dressing: 1 teaspoon honey
Optional for serving: sesame seeds, spinach, green onions, cilantro or chives

Instructions

1.In a medium bowl, whisk together the marinade ingredients for the salmon: honey, chili paste, sriracha, soy sauce, ginger, garlic and sesame oil. Place salmon in a large ziploc bag and pour in marinade; refrigerate for 1 hour (no longer).
2.While salmon is marinating you can prepare the cucumber noodle salad: In a large bowl, whisk together garlic, ginger, sesame oil, soy sauce, water and honey, if using. Add cucumber noodles and stir to evenly coat the noodles; cover and place in the fridge until ready to serve with the salmon.
3.When salmon is ready to cook, preheat oven to 400 degrees F. Place salmon on a foil-lined baking sheet (important) and bake for 15-20 minutes or until salmon flakes easily with a fork. The salmon will take 15 minutes per inch of thickness. Mine is usually always perfect around 18 minutes.
4.Cut salmon into 4 pieces and serve on top of cucumber noodles. Sprinkle on garnishes like sesame seeds, green onions or cilantro if desired.

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