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Courgette Spaghetti

Serves: Makes 4 servings

Ingredients:

  • 1½ lb. salmon, cubed
  • 2 courgettes (zucchini), sliced into “noodles” with spiral slicer or julienne blade of mandoline
  • 1 tablespoon of canola or peanut oil
  • 2 tablespoons olive oil
  • ½ lb. cherry tomatoes, halved
  • Salt and pepper


  • Marinade:
  • 2 tablespoons olive oil
  • 1 clove of garlic, minced
  • Pinch of paprika
  • Pinch of chile powder
  • ½ lemon
  • Salt and pepper


Procedures:

To make the marinade: In a bowl, mix the olive oil, garlic, paprika, chile powder and grated lemon rind. Season with salt and ppper. Pour the marinade over the cubed salmon and leave to marinate for a few minutes. In the meantime, use a spiral slicer or julienne cutter to slice the courgettes into “spaghetti noodles”.

Heat the canola or peanut oil in a skillet. Sauté the courgette noodles and garlic for 2 minutes, until soft. Season with salt and pepper and remove from the pan. Set aside. In the same pan, sauté the cubed salmon for 3 to 4 minutes until tender.

Remove the salmon from the pan and briefly sauté the cherry tomatoes. Return all the ingredients to the pan and warm briefly over a high heat. Transfer to serving dish and garnish with fresh basil.

by GreenPan

 
 
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