Seared Huon Salmon with zucchini noodles (zoodles), mint and hazelnuts
Full of fresh flavours, this tasty dish is quick and easy to make, so it’s perfect for busy families. This will keep in the fridge for a couple of days so make extra to take to work for lunch or to share with friends.
How long will it take?
What’s the serving size?
What do I need?
4 Huon Salmon portions, skin on
4 small zucchini, cut into noodles * (about 4 cups)
1 punnet cherry tomatoes, halved
1 cup mint leaves
¼ cup toasted hazelnuts, lightly chopped
80g Danish feta cheese
Juice of 1 lemon
4 tbsp olive oil
1 tbsp butter
How do I make it?
In a large bowl combine zucchini noodles, tomatoes, mint, hazelnuts and feta cheese. Toss with 1 teaspoon of lemon juice and 1 tablespoon of olive oil. Season to taste.
Season the salmon fillets with a pinch of salt. Heat the remaining oil and butter in a non-stick frying pan over a medium-high heat. Once the butter starts bubbling, add the salmon, skin-side-down, and fry for 4 minutes until crisp. Flip the salmon over, reduce heat and cook for 2 minutes more.
Remove from heat then pour over the remaining lemon juice. Transfer the salmon to a serving plate and baste with any of the buttery juices left in the pan.
Serve with the zucchini noodles on the side.
*There’s lots of fancy gadgets that make zucchini noodles, but a julienne peeler works just as well or you can use a regular vegetable peeler to make ribbons.