This dish is crazy quick, but to make it you are going to need a vegetable mill to make the zucchini spaghetti, I am posting a story on one possible option so if you don’t have one keep a look out to get some ideas.
Lemony Poached Salmon & Zucchini Spaghetti
– 1 Fresh Salmon fillet
– 100mls fish stock (of light veg)
– knob butter (generous is good)
– 40mls cream
– 1 tbsp lemon juice
– 1 egg yolk
– fresh parsley, a few sprigs will do
While you are milling your zucchini, put a pan on the stove. Add the stock, butter and parsley and bring to a boil, now drop the heat to low and add your salmon fillet. Put the lid on and poach for about 4 minutes. Remove the salmon and set aside, keeping warm. Bring the poaching liquor up to a boil and reduce, remove the parsley, and add the lemon juice. Once there is only about a third of the poaching liquid left, remove the pan from the heat and add the milled zucchini and the egg and cream mixture. Stir gently, as you would a carbonara, now add the flaked salmon back into the dish, place over a low heat for 60-seconds and serve straight away.
If you are on a diet and are finding low carb meals challenging add a generous sprinkle of raw pine nuts the pinoleic acid has been shown to lead to a sense of satiety – feeling full, and they will add a delicious crunch to the dish.