Saturday, August 25, 2012

Asian Salmon with Zucchini Noodles


I'm happy to report that my absence was NOT due to the caveman's injuries, but that we were able to enjoy at least most of our family vacation on Cape Cod. Though he is still in incredible pain and endless doctors' appointments await, we were able to make the 3.5 hour car ride and escape for a few days with our kids.

Cape Cod is my happy place, although it is certainly not a paleo's dream! I had so many egg breakfasts I don't want to see another egg for days, and I will confess I definitely fell off the wagon and headfirst into some fried calamari, onion rings and divine hash browns.

Needless to say it was good to get back to cooking this evening. Despite being surrounded by seafood on our trip, I found myself craving it. Perhaps that's because MY version wouldn't bear the description "crispy" or "battered." ;)

I made this dish with wild salmon simply because that's what I had on hand in my freezer. I think shrimp would work great here as well, not to mention chicken if you don't want to go the seafood route.

The level of spice really depends on your taste buds. I wasn't making this for my kids, so used a generous 1 tbs. of chile garlic sauce. If you prefer a milder taste, I'd suggest omitting the chile garlic and seasoning to taste with red pepper flakes.


Asian Salmon with Zucchini Noodles

3 zucchinis, julienned
1/4 cup coconut oil
1 large red onion, thinly sliced
4 garlic cloves, minced
1 tbs. minced fresh ginger
3 tbs. raw almond butter
1 tbs. apple cider vinegar
juice of one lime
1 tbs. fish sauce
red pepper flakes or chile garlic sauce, to taste (I used about 1 tsp. of the latter)
salt, to taste
1 lb. wild salmon, cut into chunks

Melt coconut oil in a wok or large skillet. Cook onion, garlic and ginger until soft. Meanwhile, combine almond butter through fish sauce in a small bowl. Season to taste with red pepper flakes, chile garlic sauce and salt.

Add nut butter mixture to skillet along with zucchini. Toss everything to coat and incorporate the sauce. Cook for about 5 minutes, then add salmon. Toss again and continue to cook until salmon is no longer pink and zucchini is soft.

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