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Konjac noodles with zucchini and salmon sauce

updated

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Ingredients for 2 servings:

  • 200 g konjac noodles
  • 600 g zucchini
  • 1 onion(s)
  • 500 g salmon fillet(s) without skin
  • salt and pepper
  • pepper
  • 200 g cream cheese, 0.2% fat
  • 1 small bunch of basil
  • 250 ml water
  • ½ organic lemon(s), grated peel and juice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Prepare the konjac noodles according to the package instructions. Wash the zucchini, halve it lengthwise, and cut it into thin slices. Peel and finely dice the onion. Heat the oil in a non-stick pan. Fry the fish, turning occasionally, season with salt and pepper, and then remove. Heat more oil in a clean pan and fry the zucchini. Add the onion and fry briefly. Add the cream cheese and deglaze with 250 ml water. Bring to a boil briefly. Add the fish and season with salt, pepper, lemon zest, and lemon juice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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