Salmon Filets with Zoodles

Making noodles out of zucchini is a fun way to use this vegetable and pairs perfectly with a fish such as a salmon.

Ingredients:
2 spring onions
4 sprigs coriander
1 small red chili pepper
2 carrots
1 zucchini
1 lime
1 tbsp. rapeseed oil or coconut oil
2 salmon filets
1 tsp. olive oil
1 garlic clove

Preparation:
Add about 17 oz of water in an electric kettle and heat. Rinse spring onions, coriander and chili under running cold water and dab dry with kitchen towel. Pluck coriander leaves from the sprigs and chop coarsely. Remove the dark green and dry ends from the spring onions and cut them diagonally into fine rings.  Remove the seeds from the chili pepper and cut into fine rings. Pour water from the kettle into a small pot and salt generously. Peel the carrots, rinse the zucchini under cold running water, dab dry with kitchen towel, remove both ends and cut into spaghetti form with a spiral cutter or into bite-sized pieces by hand with a knife. Cut the lime in half and press the juice into a medium-sized bowl and add the rape seed (or coconut) oil. Add the spring onions, coriander and chili to the dressing. Heat a medium-sized pan at a high temperature. Brush the salmon with olive oil on both sides and season with sea salt and pepper to taste. First fry the salmon filet crispy on the skin side for about 2 minutes. Heat the zucchini-carrot-zoodles briefly in a pan and then add to the dressing in the bowl. Season to taste with salt and pepper. Flip the salmon filet and reduce the heat to medium. Press the unpeeled garlic with your hand or the flat side of a knife and add to the salmon in the pan.  Arrange the vegetables in the center of the plate, place the salmon filet on top and enjoy!

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