Sockeye Salmon
and Pasta Zoodles
Sockeye Salmon and Pasta Zoodles are fantastic together. They also make a fast, elegant meal that not only tastes great but is really good for you!
Pasta Zoodles are a unique combination of actual pasta and zucchini noodles. Far lighter in carbs, pasta zoodles are almost half zucchini and you would hardly know it. The sauce is my lightened up version of a carbonara. Creamy and garlicky, it pairs seamlessly with this brilliant red fresh sockeye salmon.
Do you have a finicky eater that's not so sure about replacing their beloved pasta with a veggie? Well this could be the compromise you're looking for.
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Zucchini only appears green where it's not peeled. If you peel it before spiralizing, it will be completely white. While I like to see that little bit of color shine through in this dish, you could hide them completely and get some extra veggies into the ones you love without the fuss. They will probably even tell you how great this new noodle dish is and ask you to make it again!
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We were very fortunate to get some beautiful Sockeye Salmon this year. If you've ever had Copper River Salmon or Kenai Red Sockeye you'll know what I'm talking about. It's amazingly rich in color and omega 3's and absolutely delicious!
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I love to pan sear these fillets just lightly seasoned in cast iron that's super hot. These fillets are fairly thin so it didn't take long just a few minutes per side.
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The pasta comes together very quickly as well so you can have this healthy and elegant dinner ready in under an hour.
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Cheers!
~Melisa
Sockeye Salmon
and Pasta Zoodles
serves 2-3 with leftover pasta zoodles
Ingredients
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1 salmon fillet 1 to 1 1/2 pounds
1 tablespoon, light in flavor, quality oil
1 spiralized zucchini
1/2 pound spaghetti
1/4 cup real butter softened
3 large cloves of garlic minced
the juice of half a lemon
1/3 cup grated Parmesan
plus more for serving
1 1/2 tablespoons of your favorite all purpose seasoning - I used Konriko Greek Seasoning
salt & pepper
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Method
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For the Pasta Zoodles
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Start preheating a cast iron pan on low heat and a medium sized pot 1/2 full of water on high.
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Sprinkle the all purpose seasoning and a good quality oil on both sides of the fish and set aside.
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When the water comes to a boil, add a tablespoon of salt to the water and the 1/2 pound of dried spaghetti. Boil the pasta for about 7 minutes or until nearly done. Next add the spiralized zucchini and continue to boil for 2 minutes.
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Remove the pasta zoodles from the heat, then reserve 3/4 cup pasta water from the pan. Now drain the pasta zoodles thoroughly and stir the butter, garlic and lemon juice into them in the pot as illustrated above.
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Now add the grated Parmesan cheese and about half of the reserved pasta water stirring well to melt the Parmesan into the lemon butter sauce. Add the rest of the pasta water a little at a time until the sauce reaches a silky creamy texture. Add salt to taste if needed.
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For the Salmon
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As the pasta finishes, turn up the heat to medium high and get the cast iron pan really hot.
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Sear the salmon skin side up for approximately 3 minutes then flip and sear 3 minutes or until the salmon just barely begins to flake. Remove the pan from the heat and let the salmon rest 1-2 minutes while you plate the pasta.
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Serve the salmon fillets with the Pasta Zoodles and lemon wedges, passing extra Parmesan cheese and pepper at the table.
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