Wild Salmon with Zucchini Noodles and Basil Dressing
Try this Wild Salmon with Zucchini Noodles, Baby Leaves and a Basil Dressing recipe.
Try this Wild Salmon with Zucchini Noodles, Baby Leaves and a Basil Dressing recipe.
- 1 teaspoon olive oil
- 2 garlic cloves roughly chopped
- for the dressing:
- 1 lb fillet wild sockeye salmon skin on
- 2-3 large yellow zucchini spiralized into spaghetti-sized noodles
- large handful baby salad leaves (i love tatsoi arugula for this)
- edible flowers or petals (optional)
- 3 oz (3 tightly packed cups) basil thinner stalks included
- 3/4 cup mild olive oil
- 2 anchovy fillets (from a can)
- 1-1 1/2 teaspoon lemon juice
- generous pinch sea salt
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 40.7812500337867 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 5.63107500466527 g
- Serving Size 1 1 Serving (175g)
- Sodium 0.815625000675734 mg
- Sugar 0 g
- Trans Fat 1.10435625091494 g
- Calories 361 calories
Step-by-step
- Put the salmon onto a baking tray, skin side up, and broil for around 5 minutes until just cooked through. The exact time will depend on how thick your fillet is.
- Allow to cool enough so you don't burn your fingers, then peel off the skin and break the flesh up into large flakes.
- Meanwhile, heat the olive oil in a large sauté pan and add the noodles. Gently toss them around for 3 minutes or until semi-softened and warmed through.
- Turn off the heat, set a colander over a lipped plate and tip the noodles inside. Put into a warm place and allow the noodles to drain off their excess liquid whilst the fish cooks.
- To make the dressing, put the appropriate ingredients into a blender and whizz until smooth and thick. Taste and add more lemon juice, salt or other ingredients as desired. Don't forget the flavor will be diluted somewhat when it is mixed in with everything else.
- Put the zucchini noodles into a large bowl and add the baby leaves and salmon. Add as much of the dressing as you like and gently mix, allowing the leaves to wilt in the bowl.
- Serve garnished with basil and edible flowers for a bit of pretty.
Wild Salmon with Zucchini Noodles and Basil Dressing: A Light and Flavorful Meal
As a busy professional woman, finding time to cook healthy and delicious meals can be a real challenge. I'm always on the go, juggling meetings, deadlines, and networking events. But I refuse to compromise on my health or my love of good food. That's why recipes like this Wild Salmon with Zucchini Noodles and Basil Dressing are absolute lifesavers. They are quick, easy, and bursting with flavor, perfect for a weeknight dinner after a long day.
The beauty of this dish lies in its simplicity. There's no need for complicated techniques or a long list of obscure ingredients. The star of the show is the wild sockeye salmon, rich in omega-3 fatty acids and offering a delicate, slightly sweet flavor. I love using wild-caught salmon because I know it's sustainably sourced and packed with nutrients. The zucchini noodles provide a healthy and low-carb alternative to traditional pasta, adding a lovely lightness to the dish. And the basil dressing? Oh my, it’s the perfect finishing touch, tying all the flavors together beautifully. The vibrant green color of the basil makes the dish visually appealing, and the peppery flavor adds a touch of zing. A sprinkle of edible flowers adds the perfect touch of elegance.
One of the reasons I appreciate this recipe so much is its versatility. Feel free to experiment with different types of baby leaves – arugula and tatsoi are my personal favorites, but spinach or mixed greens would work just as well. You can also adjust the amount of lemon juice and salt in the dressing to suit your taste preferences. If you're not a fan of anchovies, you can simply omit them, but they do add a savory depth of flavor that's hard to replicate. I often prep the dressing ahead of time, storing it in the refrigerator until I'm ready to assemble the dish. This saves precious time on busy weeknights.
This recipe has quickly become a staple in my meal rotation. It's a complete protein powerhouse that provides the energy I need to power through my day. The salmon is a fantastic source of omega-3s, important for brain health and reducing inflammation. The zucchini noodles offer a good source of fiber, keeping me feeling full and satisfied, and the baby leaves add extra vitamins and minerals to complete this well-rounded meal. And the best part? It's easy enough to make on a weeknight, but impressive enough to serve to guests. It’s a testament to the fact that healthy eating doesn't have to be complicated or time-consuming. It just takes a little creativity and the right ingredients.
I often double the recipe and have leftovers for lunch the next day. It's just as delicious cold as it is warm, making it a perfect and satisfying meal prep option. Give this recipe a try. I'm confident that it will become a new favorite in your kitchen as well. The combination of fresh, vibrant ingredients and simple preparation makes it a true winner. Enjoy!
