Wild Salmon with Zucchini Noodles, Baby Leaves, and Basil Dressing
Try this Wild Salmon with Zucchini Noodles, Baby Leaves, and Basil Dressing recipe.
Try this Wild Salmon with Zucchini Noodles, Baby Leaves, and 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: A Light and Flavorful Summer Meal
As a busy professional, finding time to cook healthy and delicious meals can be a challenge. But this Wild Salmon with Zucchini Noodles recipe is my go-to for a quick, elegant, and nutritious dinner. It's perfect for a weeknight meal or a light summer lunch, and it's surprisingly easy to make, even on my busiest days. The vibrant colors and fresh flavors always lift my spirits after a long day. I love the combination of the flaky salmon, the delicate zucchini noodles, and the bright, herbaceous basil dressing – it’s a true taste of summer. The recipe is adaptable, too; feel free to experiment with different types of baby greens or add other vegetables you enjoy.
The key to this dish is the balance of flavors. The rich, slightly oily salmon provides a satisfying protein base. The zucchini noodles offer a light and refreshing counterpoint, adding a subtle sweetness and a satisfying texture. The basil dressing ties everything together, its bright citrus notes cutting through the richness of the salmon while adding a fresh, peppery bite. I usually use tatsoi or arugula in my salad leaves; their slightly peppery notes complement the salmon beautifully. If you’re feeling adventurous, try adding some edible flowers for an extra touch of elegance. It's a fantastic way to add a bit of visual appeal to the dish.
Preparing this meal is incredibly efficient. While the salmon broils, I spiralize the zucchini and make the dressing. Everything comes together quickly, minimizing time spent in the kitchen while maximizing flavor and nutritional value. It's a recipe that I can easily adapt to my schedule, whether I have 30 minutes or an hour to spare. The cleanup is also minimal – a plus for busy weeknights! Moreover, this dish feels special, even if it's just a Tuesday night dinner. The presentation is elegant, and the fresh flavors make it feel like a restaurant meal without the restaurant prices.
Beyond the Recipe: Simple Elegance for Busy Lives
This recipe isn't just about the delicious food; it's about embracing simplicity and enjoying quality ingredients. In our fast-paced lives, it's easy to fall into the trap of relying on processed foods and convenience meals. But this dish reminds me of the importance of taking the time to nourish myself with healthy, flavorful food. The process of preparing it is a mini-meditation, a quiet moment in the midst of a busy day. Chopping fresh basil, spiralizing zucchini, and carefully arranging the finished dish on a plate are all small acts of self-care that add up to a greater sense of well-being.
Beyond the practicality, this recipe offers a chance to connect with the ingredients. I appreciate knowing where my salmon comes from – I prefer wild-caught sockeye for its rich flavor and sustainability. The vibrant colors of the zucchini and basil are a testament to the power of fresh, seasonal produce. And the simple act of dressing the finished dish with edible flowers adds an unexpected touch of beauty. It's in these small details that I find a deeper connection to my food and to myself.
I encourage you to try this recipe and experience the joy of creating a healthy, delicious, and elegant meal without spending hours in the kitchen. It’s a recipe that’s flexible and adaptable to your preferences and available ingredients. Experiment, have fun, and enjoy the delicious results! Let me know in the comments how you enjoyed this recipe and any variations you tried.
