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Zucchini Noodles with Coconut Curry Salmon

PREP TIME
10 min
COOK TIME
10 min
YIELDS
2 servings

Zucchini noodles are topped with salmon in a SUPER easy, 3-ingredient coconut curry sauce for a light and healthy meal that feels fancy!

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Ingredients

Salmon

½
cup + 2 Tbsp full-fat coconut milk
2
tsp mild curry paste
Salt
2
(4 to 5-oz) Alaskan salmon fillets

Zucchini Noodles

3
large zucchinis
Salt
Fresh mint, minced (for garnish)
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Directions

Notes

I used an Indian Style Curry Paste, that is just called "Curry paste." However, you could use a Thai colored paste, but just add it a little at a time and taste as you go, as the flavour could be different!You can also use a spiralizer.

Step 1

Whisk together the coconut milk ,curry paste and a pinch of salt. Place your salmon, skin-side up in a small baking dish and pour the coconut sauce over top. Spoon the sauce all over the fish to cover it. Cover with Saran wrap and refrigerate for at least 2 hours.

Step 2

Once the salmon has marinated, make the zucchini noodles.

Step 3

Using a 5 or 7mm julienne blade on your mandolin, slice the zucchini into noodles.

Step 4

Place a strainer over a large bowl and place the noodles into the strainer. Sprinkle with salt and let sit for 30 minutes, stirring around every so often to release the water.

Step 5

Heat your oven to 450ºF and gently flip the salmon over, so that the skin-side is down. Spoon more sauce over top and bake until the fish flakes easily, about 10-12 minutes. Transfer the fish to a plate and cover with tinfoil to keep warm.

Step 6

Squeeze out all the excess water from the zoodles and place into the bowl. Pour the remaining coconut sauce over the zoodles and mix will.

Step 7

Divide the zoodles between two plates, top with salmon and garnish with fresh mint and additional salt, if needed.

Step 8

DEVOUR.

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