Zucchini Noodles with Coconut Curry Salmon

• Gluten free
• Paleo

• Seafood

  • 8 oz Alaskan salmon, fillets

• Produce

  • 1 Mint, fresh
  • 3 Zucchinis, large

• Canned Goods

  • 5/8 cup Coconut milk, full-fat
  • 2 tsp Curry paste, mild

• Baking & Spices

  • 2 Salt

Found on foodfaithfitness.com

Description

Directions

• 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 450 degrees 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.
• DEVOUR

Nutrition