Zucchini noodles are paired with salmon and topped with a quick 3-ingredient coconut curry sauce. It’s an easy and light weeknight meal that feels elevated and fancy.
Photo courtesy of Getty Images. The image was not created by the recipe author but is representative of the dish.
You can use Indian or Thai curry paste (taste as you go as the flavour is slightly different!). You may also use a spiralizer for the zucchini.
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.
Once the salmon has marinated, make the zucchini noodles.
Using a 5 or 7mm julienne blade on your mandolin, slice the zucchini into noodles.
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.
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.
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.
Divide the zoodles between two plates, top with salmon and garnish with fresh mint and additional salt, if needed.