Zucchini noodles, or zoodles as some people like to call them, are a delicious gluten-free way to bulk up a meal and sneak in extra veggies at the same time. They’re also so easy to make using a spiralizer. I started off with this spiralizer, and I loved it but wanted to streamline my kitchen tools so I use the attachments for my KitchenAid. You can also use it to spiralize other vegetables and fruits such as apples and beets.
I have found that sometimes cooked zucchini noodles can turn out watery, but that’s not a problem with this recipe. The key is to cook the zucchini noodles for just 2 minutes, until they are barely tender. If you have zucchini noodles left over, they will release some water by the next day. Go ahead and scoop out the zucchini, leaving the water behind, and you’ll be good to go with a tasty lunch.
Since vegetable noodles cook so quickly, they are the ideal base for easy 30-minute meals. Would you believe this Garlic Zoodle and Salmon recipe comes together in just 30 minutes? My day starts very early (4:00 a.m.) so I love creating easy dinners that look and taste amazing. This one is one of my favorites!
You’ll want to get a little bit of zoodles with every bite of fish! For those who do not like fish you can serve grilled chicken alongside the zoodles instead of salmon if you like. That would be pretty delicious as well!
Salmon Steak with Zucchini Noodles
- January 4, 2019
- 2
- 30 min
- 372 Cals/Serving
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Ingredients
- 2 med Zucchinis, spiralized
- 1-pound skinless Salmon Fillet, cut into 2 portions
- Juice from 1/2 lemon
- 2 Tbsp melted Grass-Fed Butter
- 2 fresh Garlic Cloves, minced
- 1 pinch of Chili Powder
- Sea Salt and Pepper, to taste
- Garnish with fresh Lemon Juice and a couple sprigs of fresh Thyme
Directions
- Step 1
- Whisk half of melted butter with the fresh minced Garlic, Chili Powder, Lemon Juice, Thyme and season with Salt and Pepper
- Step 2
- Pour this marinade over Salmon Steaks and toss to coat
- Step 3
- Preheat a large pan over medium high heat, then add in the Salmon Steaks and drippings and cook for about 4 minutes per side in melted butter until golden brown and flaky. (I continue to spoon drippings from the pan over the Salmon while cooking) Remove the salmon from the pan and set aside.
- Step 4
- In the same preheated pan add in the remaining butter, and Zucchini noodles. Saute for 2-3 minutes.
- Step 5
- Squeeze Lemon Juice over and garnish with fresh Thyme
