Sockeye Salmon Paired with Farm Fresh Zucchini Noodles
Posted by : Wild For Salmon /
Each week, we gather with like-minded farmers and artisans at local markets to showcase our products and build relationships with our customers. These weekly ventures provide us with the opportunity to unite with other hardworking food-smiths to support the efforts of the local food market. This season, visit our weekly recipe blog to learn how to pair premium WFS products with fresh, seasonal produce.
Since it's the start of beach season, and you can expect to see Zucchini in the market, this low-calorie Sockeye Salmon Over Garlic-Zoodles dish caught our eye this week.
Lemon Herb Salmon Zucchini is a lean, protein-packed meal with a boat load of flavor! In a hurry? Good News! This light, low-calorie, low-carb meal only takes twenty minutes to prepare. Bon Appetite!
*Recipe inspired by Abel James from www.fatburningman.com
1 pound wild-caught sockeye salmon filets
3 tablespoons cilantro, chopped
3 garlic cloves
1 tablespoon mustard
¼ teaspoon sea salt
¼ teaspoon black pepper
2 tablespoons olive oil
2 teaspoons garlic powder
2 tablespoons freshly squeezed lemon juice
lemon slices and cilantro for garnish
1. Preheat oven to 450°F, and line a baking sheet with foil. Lightly grease foil to prevent sticking.
2. Chop 3 tablespoons of cilantro. Peel and mince 3 garlic cloves.
3. In a small bowl, mix together chopped cilantro, minced garlic, 1 tablespoon mustard, ¼ teaspoon sea salt, ¼ teaspoon black pepper, 2 tablespoons olive oil, and 2 tablespoons freshly squeezed lemon juice.
4. Lay salmon fillets on the lined-baking sheet (skin side down), and spoon the cilantro-mustard sauce all over both sides of the fish.
5. Bake in the oven for 10-14 minutes, until just cooked through and flaky. Avoid over cooking or it will be dry.
6. Meanwhile, use a spiralizer, julienne peeler, or vegetable peeler to turn your zucchinis into noodles, and lightly sautee in a skillet with a bit of olive oil to warm and soften and sprinkle with garlic powder.
7. Plate the zucchini noodles, add a bit of salt and pepper over the top, and top with a salmon fillet. Garnish each fillet with a slice of lemon and a bit of fresh cilantro.