A versatile dish hot cold or room temperature just works. Zucchini noodles nothing starchy a brilliant keto nondairy gluten-free and paleo dish. The salmon steaks are seared on one side then poached in a beautiful flavorful coconut sauce with blistered cherry tomatoes. It’s all captured the salmon adds a touch of class and makes for a well-balanced and colorful dish all around putting smiles on the faces of the super health-conscious.
Seared Salmon With Zucchini Noodles, Coconut Milk, Blistered Cherry Tomatoes
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Recipe
PRE TIME: 15 min
COOKING TIME: 30 min
TOTAL TIME: 45 min
4 SERVING
Ingredients:
- Salmon Seasoning
- 4 ea. (6 oz.) Salmon Filet, skin-on
- 1 pinch Salt
- 1 pinch Pepper
- Zucchini- noodles
- 3 large Zucchini
- 1 tsp. Olive oil
- 1 pinch Salt
- 1 pinch Pepper
- Cherry tomatoes
- 1 tsp. Olive oil
- 1 oz. Cherry tomatoes
- 1 pinch Salt
- 1 pinch Pepper
- 2 sprigs Thyme
- Salmon
- 2 tbsp. Olive oil
- 1 whole Shallots, finely chopped
- 1 tsp. Ginger, grated
- 2 ea. Ginger, grated
- 400 ml. Coconut milk
- 2 sprigs Thyme
- 1 pinch Pepper
- 1 pinch Salt
- 1/2 ea. Lemon zest
- 1 ea. Lemon juice
- 1 tbsp. Basil, chiffonade
Directions:
Step 1
1
Season fish with salt and pepper, let stand at room temperature for 20 minutes.
Step 2
2
Using a mandolin with a large teeth attachment, run the zucchini twice per side or until you reach the inner seeds. Reserve the core for soup or stock. In a medium-hot pan add a little oil then quickly toss the zucchini noodles for 30-1 minute then season with salt and pepper. Remove from heat and reserve.
Step 3
3
Preheat oven to 450°F/230°C. Poke the ends of the cherry tomatoes with a small knife coat them in a drizzle of olive oil season with salt, pepper, and place in the hot oven to blister the skins for approximately 5 minutes. You want the skins to be curled back but the tomatoes to still have structure. Allow cooling before peeling away the skins.
Step 4
4
In a large sauté pan, add olive oil over med-high heat. Sear the salmon skin side down until ½ cooked. Remove from pan. Place the shallots, garlic and ginger sauté until aromatic. Add the coconut milk and bring to a gentle simmer for 2-5 minutes add some thyme and adjust the salt and pepper.
Step 5
5
Place the salmon into the coconut sauce and scatter the tomatoes throughout. Braise on the lowest heat, covered, until the salmon is lightly cooked throughout approximately 4-6 minutes.
Step 6
6
Take out the salmon and finish the sauce with lemon zest and lemon juice and shredded basil. Noodles can be tossed in the sauce or plated with the sauce poured over the top. Serve immediately and garnish with more basil.
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