zucchinis Salt Fresh mint, minced (for garnish) Instructions Whisk together the coconut milk curry paste and a pinch of salt. Place your salmon, skin-side up in a small baking dish and pour the coconut sauce over top. Spoon the sauce all over the fish to cover it. Cover with saran wrap and refrigerate for at least 2 hours. Once the salmon has marinated, make the zucchini noodles: Using a 5 or 7mm julienne blade on your mandolin, slice the zucchini into noodles. Place a strainer over a large bowl and place the noodles into the strainer. Sprinkle with salt and let sit for 30 minutes, stirring around every so often to release the water. Heat your oven to 450 degrees and gently flip the salmon over, so that the skin-side is down. Spoon more sauce over top and bake until the fish flakes easily, about 10-12 minutes. Transfer the fish to a plate and cover with tinfoil to keep warm. Squeeze out all the excess water from the zoodles and place into the bowl. Pour the remaining coconut sauce over the zoodles and mix will. Divide the zoodles between two plates, top with salmon and garnish with fresh mint and additional salt, if needed. DEVOUR Notes *I used an Indian Style Curry Paste, that is just called "Curry paste." However, you could use a Thai colored paste, but just add it a little at a time and taste as you go, as the flavour could be different! 3.2.2807 This is not a sponsored post, but t hanks so much to Sizzlefish for providing the delicious Salmon for the recipe!
for Thanksgiving »Filed Under: Main Dish, Quick and Easy Dinner s, Seafood Tagged With: Coconut, Curry, Gluten Free, High Protein, Low Carb, Mint, Quick and Easy, Zucchini
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