Quick and easy, that's the key to our 10 minute dinners. High in Taste, low in effort - the perfect meal after a long day at work! So put down that takeaway menu and don't reach for the leftovers, serve up a fresh and healthy meal for everyone to enjoy.
This episode brings to your plate the best the Atlantic Ocean has to offer, coupled with Mother Nature's answer to pasta - Let's make some mouth-watering Pan-Seared Salmon and Zucchini Noodle Salad!
The three ingredient masterpiece
Keeping with our motto of quick and easy, this recipe features three main ingredients. The amounts below will make enough to serve two people, so just multiply it out if you've got extra mouths to feed and guests to impress.
Added for Flavour:
Sit back and Learn
Step 1 - Chop the end of the zucchini to create flat, even ends.
Step 2 - Setup the vegetable spiral cutter (if you don't have one, you're missing out! head to Kmart like we have), insert zucchini, twist and fill the bowl with noodles.
Press firmer to make longer, thicker noodles or let off the pressure to thin out and reduce the length. dispose of the core and finish noodling the other zucchini.
Step 3 - Turn the stove on high for two pans, a smaller one for the salmon and a larger one for the zucchini noodles. Pour 1/2 tablespoon of olive oil in each.
Add the salmon and zucchini to start cooking. Add an extra tablespoon of olive oil to the zucchini noodles and mix thoroughly, turning over the noodles and oil.
Step 4 - Flavour the noodles with some general purpose seasoning (mostly paprika and garlic) evenly throughout the pan. Any herbs and seasoning can be added in place, or alternatively just use salt and pepper.
Continue to stir and move the noodles to ensure they are all cooking evenly. Cook for 3 minutes on high or until the noodles are soft and deflated and the volume has decreased.
Step 5 - Simultaneously, cook the salmon on the skin side until the sides are turning a lighter pink. Turn over gently onto either side and top until all sides are a crispy orange-pink.
Step 6 - Place the crispy salmon onto a plate once cooked. Remove the skin from the salmon with a knife and separate into large chunks.
Step 7 - Serve the zucchini noodles into bowls evenly, laying a base for the salmon. Add the salmon chunks over the noodles and garnish with squeezed lemon, salt and pepper to taste.
Not only does this taste-bud busting recipe hit the mark every time you cook, but it's also packed full of the right calories for an evening meal. Check it out:
Per Person Serving
If you're looking for a meal prep bag please take a second to check out our range.
The Undeniable Team
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