I told you I couldn't get enough of my new julienne peeler... Here is another zucchini "pasta" recipe! This one is made with fresh Scottish salmon, cream, spinach, lemon and avo. It's very filling, and full of the good fats. It took 15 minutes from start to finish to prepare (and even less to devour).
I bought salmon offcuts from my local fishmonger. They are perfectly good pieces of salmon, but at half the price of salmon fillets. You're going to need smallish pieces of salmon anyway for this recipe, so why spend the extra on whole fillets?
Ingredients for two generous servings:
300g fresh salmon, cut into chunks
Olive oil for frying
100ml fresh cream
Salt and pepper
1 teaspoon Dijon mustard
A couple of spinach leaves
A little fresh parsley
Half a lemon (to squeeze)
25ml double cream sherry
For the pasta:
8 medium zucchini, plus salt and olive oil for frying.
To serve:
Half an avocado
Parmesan cheese, grated
Fresh chives
Fry the salmon in a little olive oil until it is just starting to cook. It will continue to cook through the rest of the process.
Then add the sherry, mustard, salt, pepper and cream. Next add the lemon juice (do this slowly and keep tasting, as some lemons have a lot more juice than others, and you don't want it to overpower your sauce).
Slice the spinach and chop up the parsley and add it to the sauce.
Bring the sauce to a gentle simmer and keep it simmering until it reduces slightly and starts to thicken. It should take about 5 minutes.
Cook your zucchini pasta while the sauce is thickening. For details on how to make this, click here.
Dish up the pasta with a generous serving of sauce. Grate some Parmesan cheese on top, and finish off with a few chopped chives and some cubes of avo.
