Spicy Asian Zucchini Cucumber Noodle Salad

Photo 2014-06-02, 7 46 16 AMLot’s of requests for this one on instagram! I had such a delicious raw pad thai at a fantastic vegan, gluten free raw restaurant here in Montreal and I knew I had to get my hands on a spiralizer. I chose the Gefu spiralizer (off Amazon) and I found it simple to use and gave great ‘zoodles’ aka zucchini noodles. I know there are some more hardcore spiralizers, but as a starter I highly recommend this one! It also takes up very little space in the cupboard which is a HUGE plus.

I really had no planned recipe for this device. I was so anxious to get that spiralizer out of the box that I put very little thought into what I wanted to make with it! So, I just went with flow of things and went for a light spicy asian salad which complimented the fish perfectly. My next time using it will probably involve some sweet potato and carrots. Some tahini or peanut based sauce would be delicious! Served warm or cold, veggie noodles are a perfect accompaniment to meat and fish or alone as a light vegetarian lunch.

For this meal in particular, I ate these zucchini and cucumber noodles with simply grilled salmon cooked in a bit of coconut oil, salt, pepper and lemon. Really my favourite way to eat fish. Simple is best. This is a perfect meal to enjoy this summer or as a side dish for BBQ. It is light and refreshing and as always gluten, dairy and refined sugar free! For those watching their carb intake these are a great alternative to italian pasta dishes. Hope you enjoy!

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Noodle Ingredients:

• 3 zucchini
• 3 mini cucumber
• 1 red pepper thinly sliced
• 1/4 cup buckwheat sprouted groats (optional)
• 1 tsp rice vinegar
• 1 tsp gluten free tamari
• 2-3 drops stevia or 1/2 tsp honey
• 1 tsp sesame oil
• 1/2 tsp pepper
• 1/2 tsp sriracha
• few dashes fish sauce

Fish Ingredients:

• Wild caught salmon
• 1 tsp coconut oil
• good pinch salt
• good pinch pepper
• lemon wedges for serving

Directions:

1. Spiralize cucumber and zucchini and place in a bowl. Add finely chopped red pepper.

2. Whisk all dressing ingredients in a bowl. Taste (add some more oil if its too spicy, or add more sriracha for heat) and toss in noodles. Top with buckwheat or seeds for crunch!

3.For the salmon, coat in melted coconut oil and season with salt and pepper. Cook on medium heat on the pan or off the fire on BBQ.
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Pan Roasted Dijon Salmon with Herb Oil and Asparagus

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Salmon is loaded with protein and omega-3 fatty acids to give our brains a dose of happiness and intelligence. It is also a versatile and easy to cook. Salmon is one of my go-to’s when looking for a light yet satisfying meal. Whether you eat it raw, oven roasted or pan-seared it is a great base for any seasoning or sauce your appetite desires. My rule when cooking salmon in a pan is to simply let it be. People flip it and move it around which ends up with an unattractive and overcooked meal. Follow my directions carefully for a perfectly cooked, crispy skinned salmon.

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The herb oil I made with this fish is light, refreshing and super easy to make. Fresh herbs are a great way to add flavour to a meal without adding extra sauce, oil or seasoning. Dill, parsley, basil are my three favourites but you’ll see how I explore other herbs such as rosemary, thyme and oregano in future posts. Bon appetit!

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Serves 1 or 2

Ingredients:

• Wild caught or organic salmon
• 1 bunch asparagus
• 1 tbsp fresh lemon juice
• 1 french shallot
• 2 tbsp avocado oil
• 1 tbsp olive oil
• fresh parsley
• fresh dill
• 1 tbsp stone ground dijon mustard
• sea salt and pepper

Directions:

1. Coat salmon in 1 tbsp of avocado oil, mustard, sea salt and pepper

2. Bring a large pot of salted water to a boil (for asparagus)

3. Heat avocado oil in a heavy skillet over medium heat. When the oil begins to smoke, add salmon, skin side down. Keep your fingers on top of the salmon filet for a bit to keep it nice and flat. Watch the side of the piece of salmon for color changes. When 2/3 of the salmon has turned opaque, flip it to the other side and cook until it’s done (about 3-4 minutes depending on how pink you like it.)

4. While the salmon is cooking, finely chop up dill and parsley (about 1/4 cup worth) and add to a small bowl.

6. Finely chop one shallot and add it to herbs.

7. Add olive oil, lemon juice and more stone ground dijon mustard if you like to the herbs and shallots and whisk. Season with a pinch of salt and pepper (add more olive oil if it looks too thick).

8. Check back on your salmon!

9. Boil asparagus for five minutes and drain.

10. Plate asparagus and salmon, drizzle with herb oil. Enjoy!