Zucchini Noodles with Salmon


When I first discovered the spiralizer a few years back I think I spiralized any fruit or vegetable in my sight for the next few weeks. While I've calmed down since then I do still love using this gadget. It's the perfect tool to help me prepare this dish. Sauteed Zucchini noodles and corn are the perfect foil for salmon. This is not only delicious but so healthy, too!


Ingredients for Zucchini Noodles with Salmon:


1 1/2 pound piece of salmon, cut into 1 1/2" chunks

4 zucchini, spiralized

1 bag frozen corn, or 3 ears corn-cut off the kernels

1 bunch scallions, white and light green part thinly sliced

4 cloves garlic, minced

1/4 cup + 4 teaspoons olive oil

zest of 1 lime

1/2 teaspoon Dijon mustard

2-3 tablespoons chopped cilantro

kosher salt and pepper


4 bamboo skewers, soaked in water for an hour


You will need a spiralizer. I have the 4 - Blade Paderno Spiralizer and love it!


Time-Saving Tips: The zucchini can be spiralized as much as a day in advance and stored in the refrigerator.


Let's see what we need.


We're ready to cook.


I made zucchini noodles out of 4 medium-sized zucchini. I cut each one in half so the noodles wouldn't be too long. I also cut the ends off of the zucchini so they would be stable when attached to the spiralizer. I used the "Course Shredder" for my 4 - Blade Paderno Spiralizer in this recipe. If you don't have the time to make this or you don't have a spiralizer I have seen zucchini noodles in some stores such as Whole Foods.


Mix together 1/4 cup oil, lime zest,1 tablespoon honey, Dijon mustard. Combine the marinade with the salmon and season with a little salt and pepper.


Divide the salmon among the skewers. Oil and heat a grill. Grill the salmon until desired doneness. I carefully turn them at times with the help of tongs or a spatula.


Saute the scallions, seasoned with salt and pepper, in 4 tablespoons of oil for a minute. Add the zucchini and corn; season with salt and pepper. Saute a couple of minutes and then turn off the heat and toss in the cilantro. The zucchini continues to cook so you don't want to make it too soft or else it will become mushy.


It's ready! Look how great this looks! The salmon, the zucchini, and the corn it's so good. I could eat it every week.


Enjoy!

2018 Cranberry Walk