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krümeltigers zucchini pan with salmon

updated

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Ingredients for 1 servings:

  • 1 zucchini
  • some herbal salt
  • chili flakes
  • 80 ml coconut milk
  • 50 ml water
  • 2 tbsp desiccated coconut
  • 120 g salmon, fresh or frozen
  • some salt (lemon salt)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Coconut milk and coconut flakes suitable for SIS and low carb diets

Trim the ends of the zucchini and slice thinly. Combine coconut milk and water in a pan, then toss in the zucchini slices. Sprinkle with herb salt and chili flakes. Cover and cook for about 5-8 minutes. Then add the salmon, seasoned with lemon salt, and sprinkle with the shredded coconut. Cook for another 5 minutes, until the salmon is cooked through (defrost frozen salmon first).

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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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