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Lemony Poached Salmon & Zucchini Spaghetti

July 21, 2014 by TSJC Leave a Comment

MONDAY 21 JULY - 15H00 LUNCH

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
Serves 1

Ingredients
–  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.

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Filed Under: Diet, Gluten Free, Healthy, Pasta, Seafood Tagged With: DIET, EASY, Gluten Free, HEALTHY, HIGH PROTEIN, LOW FAT, Salmon, seafood

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The Secret Jozi Chef & The Cookery

Paul Maciel, started well known Jozi restaurant Pronto in 2004, after 12 years Paul sold Pronto and decided to follow his passion for writing and teaching about food with the launch of his blog The Secret Jozi Chef and his cooking school The Cookery. The Cookery and multipurpose kitchen space in Craighall Park.
The venue hosts fun social classes for students during the week as well as interactive chef's table events. The venue is staffed by a team that loves what they do always ensuring a welcoming space. The Cookery is equipped with state of the art Whirlpool and KitchenAid appliances and plenty of room for larger groups to cook.

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Paul Maciel is the Chef Owner, of award winning Italian restaurant Pronto in Johannesburg.

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