Salmon "Zoodles" with Lemon Dill Sauce

3-4 serrvings

Make your "Zoodles" Zucchini noodles

The key to making these zucchini noodles perfect is to get the water out of the noodles before you get the noodles on your plate.

First, you need to make your zucchini noodles. There are lots of options for how to do this, and tons of tutorials on the web. I tested a few different vegetable noodle making devices and eventually settled on a Spiralizer I found on amazon.com with a lifetime guarantee.

Step two couldn’t be easier, just dump all of your spiraled zucchini into a strainer in the sink. Shake some salt over the noodles; this seems to help with releasing water. Let the noodles sit for a while (I’ve found 15 – 30 minutes to be ideal). While the recently cut and salted zucchini sits in the strainer it begins to release of the water the zucchini has been holding.

The final step is to squeeze out the liquid. I have a thin, cheap towel I use for this, but a cheesecloth would also work great. I put a handful of the zucchini noodles in the towel and wring out the liquid.

Cook these noodles in a sauce pan with a little nonstick spray and salt and pepper until just soft.

Then make your salmon and sauce

8 ounces salmon fillets, thawed (seasoned with salt, pepper and dill weed)
olive oil
3 cloves garlic, minced
1/4 cup onion, finely diced
1/3 cup chicken broth
1/4 cup white wine (optional)
1/2 teaspoon dill weed
juice from one lemon (about 2-3 tablespoons)
1/2 teaspoon lemon zest
1/2 cup coconut or almond milk
2 tablespoons fresh parsley, minced
salt and pepper as desired
Any other veggies you might like in the dish, I like peas, fresh sliced tomato... etc.

Directions:
Preheat oven to 375 degrees. Place seasoned salmon in a greased glass baking dish. Bake for 15-20 minutes, or until fish flakes easily. Flake fish into bite sized pieces.

Meanwhile in a large skillet, heat some olive oil over medium heat. Saute garlic and onion for about 5 minutes, or until tender. Add broth, wine, dill weed, salt, pepper, lemon juice and zest. Bring to a boil, reduce heat and simmer for about 5 minutes. Add milk and parsley, simmer for about 3 more minutes. Add pasta and salmon, and toss to coat. remove from heat and serve.