Friday, 17 April 2015

Zucchini Spaghetti With Salmon

This lovely dish is so light and fantastic for any warm spring day. It will make you feel full, but in a nice way. Not is it only low in calories, but it´s full packed with all of the healthy fats like Omega 3, as well as the zucchini´s contain anti-oxidants which helps protect our cells and it also contains several different vitamins. 

Zucchini Spaghetti With Salmon
Makes 4 portions

1 zucchini
1 golden zucchini
4 tbsps coconut oil for frying
2/3 cup plant based cream for cooking (I used oat cream)
1 filet of salmon
vegetable oil
dried time
dried rosemary
3 garlic cloves
1 chilli

Through a spaghetti machine specially made for vegetables, start rolling the zucchini´s until you have a good amount of raw spaghetti (here is the link to the one I´ve got). I have also heard that it´s possible to make these types of vegetable spaghetti´s by slicing them using a mandoline cutter! Set them aside. Meanwhile start prepping the fish by slicing it into the preferred size, and sprinkle over some salt, pepper, time and rosemary. Heat up a frying pan with some vegetable oil and fry the salmon until both sides have formed a golden crust. Now, have in the coconut oil in the frying pan, and simply just cook the zucchini´s for a couple of minutes until you see that it´s turning into a more spaghetti-like consistency. Finely slice the chilli and the garlic cloves. Have this in the frying pan together with some coconut oil and fry until the garlic´s are turning slightly golden.  For the sauce, have the plant based cooking cream into a saucepan together with the pesto. Stir for a couple of minutes. Once the dish is ready for serving, put some zucchini spaghetti onto the plate, pour over the sauce, place the fish on top and add some of the chilli and garlic over. 

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