Fried salmon fillet on zucchini noodles

Ingredients for 2 servings:

• 4 zucchini
• 300 g salmon fillet(s) without skin
• salt and pepper
• 1 stalk of thyme or other herbs, according to taste
• 1 tbsp cream cheese, low-fat, 0.1%

Instructions

Working time approx. 15 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

low-carb

Deseed the zucchini and slice it lengthwise into thin, spaghetti-like strips, either with or without the skin. Rinse the salmon, pat dry, rub with salt and pepper, and sear for about 4-5 minutes on each side. Due to the lack of fat, there is a risk of burning. Adding a tablespoon of water and using a lid will help prevent this. Turn the fish over, sprinkle the herbs on top, and sear for another 4 minutes. Finally, sear gently without any liquid to allow it to brown. The fish should still give slightly when pressed with a fork; this means it will still be juicy on the inside. Remove the fish from the pan, place it on a warm plate, cover with aluminum foil, and let it rest until the zucchini noodles are done. Bring the leftovers to a boil with 1 to 2 tablespoons of water. Season the liquid well, add the zucchini noodles, and simmer for 4 minutes. If that’s too fishy or dark for you, you can of course make it with fresh water. Thicken with some low-fat cream cheese and season to taste. Serve plenty of zucchini noodles on plates and top with the salmon.