Satisfying, flavoursome, fresh and light this latest creation of mine totally has it all!
4 salmon fillets, skin on
1 large zucchini
1 red capsicum, diced
1/2 a red onion, finely diced
1 avocado, cubed
1/2 C coriander, roughly chopped
For the dressing -
Juice of 1 lime
1 tsp Apple cider vinegar
1 tsp raw honey/pure maple syrup
2 T olive oil
1/2 tsp each of dried oregano, ground cumin and ground coriander
Salt and pepper
Debone your salmon fillet, season with salt and pepper and a drizzle of olive oil and set aside.
Prepare you zucchini into zoodles (I have a “chef Avenue 3 in 1 turning slicer”), but a julienne peeler is just as effective.
Add the zoodles along with the capsicum, red onion, avocado and coriander to a salad bowl and toss gently to combine.
Prepare your dressing by adding all ingredients to a small jar and shaking to combine, drizzle over the salad and toss through, allowing the flavours to infuse while you cook the salmon.
Heat olive oil in a medium-high heat pan, and fry your salmon skin side down first for approximately 6 minutes on one side, then a further 3-4 on the other side or until cooked through.
Add to the serving plates alongside a big helping of the zoodle mixture - ENJOY!