Zucchini Pasta with Salmon Cream Sauce
Prep time-1 hour
Preheat oven to 350
1 lb. wild salmon filet
1/2 cup white wine or water
Freshly ground sea salt & pepper
In glass baking dish:
-Rinse salmon and place skin side down in slightly greased baking dish
-Pour wine/water over and sprinkle with salt and pepper
-Cover dish with foil and bake for 25 minutes or until salmon is opaque.
-Remove from oven and cool
In small saucepan bring so slight simmer the following ingredients for 10 minutes, stirring frequently until thickened-
2 cups heavy cream (you can substitute canned coconut cream)
2 Tbsp. unsalted butter
Remove from heat, add following ingredients, skin and de-bone the salmon and flake into the sauce (using your fingers to make sure you get all of the bones). Stir to combine and set aside.
1/2 teaspoon freshly grated nutmeg
2/3 cup pecorino, asiago or parmesan cheese (finely grated)
1/2 tsp. salt
1/2 cup baby dill, stemmed and finely chopped
To make Zucchini Pasta:
5 medium sized zucchini squash (always use organic) washed and stems cut off.
2 Tbsp. ghee or butter
salt and pepper
Using a vegetable spiraler (such as a Veggetie)
Spiral zucchini until resembling spaghetti noodles.
Heat large pan or dutch oven on med/high heat.
Add ghee or butter and melt. Add zucchini spirals and saute’, stirring frequently until cooked but still firm..approximately 5-8 minutes. Sprinkle with salt and pepper. Remove from heat
Place a mound of noodles on each plate and top with sauce. Sprinkle with additional cheese