Coconut Salmon Zucchini Noodles
This Coconut Salmon Zucchini Noodles recipe combines salmon cooked in a coconut milk sauce as well as crispy fried salmon coated in Italian herb mix and chili as a topping, to make this tasty, easy and healthy filling meal on the light side.
Coconut Salmon Zucchini Noodles Recipe
2 servings raw zucchini noodles, 2 servings salmon fish, 2 teaspoons Italian herb mix, 1 teaspoon dried chili, black pepper, 200ml coconut milk, half a lemon cut into slices, 1 tablespoon butter, 1 or 2 tablespoons cooking oil of choice, pinch or shake of turmeric, salt to taste.
Start by making a coconut milk reduction by adding coconut milk to a pan with the lemon slices and cook for 10 to 15 minutes at medium heat with no lid to reduce to a thicker consistency.
Divide the salmon into two parts. One part to go into the sauce and the other to be fried. Cut all the salmon into cube pieces.
Place 1 teaspoon Italian herb mix and the chili in a plate and roll the other half of salmon pieces around ensuring they are covered with herbs and sprinkle on them a bit of chili and turmeric. Set them aside to be fried at the end.
Once the coconut milk has cooked and reduced for about 10 minutes remove the lemons and add the raw portions of salmon. Add butter, black pepper, salt and some Italian herb mix and cook for about 3 minutes to make a sauce.
Toss in the zucchini noodles. Mix well and just cook for a minute and take it off the heat and set aside.
Quickly fry the herbed salmon pieces in fat of choice, turning them, for about 3 minutes until they are done. Season with salt and to top your zucchini noodles.
Serve with fresh herbs and lemon and enjoy the Coconut Salmon Zucchini Noodles