Chermoula Salmon with Coconut Lemon Zoodles
Chermoula Salmon with Coconut Lemon Zoodles
This salmon with coconut lemon zoodles recipe came to me one of those days when I didn’t know what I felt like eating. I wanted something healthy, tasty, quick, refreshing and filling, all at the same time. I also felt like FISH! Salmon is one of my all time favourite fish and prawns always go really well with zoodles and help give the juice an extra perk of flavour and ta-dah! Chermoula salmon with coconut lemon zoodles (and prawns) was borne!
AND! As per the nutrition mindset programme I’m following, I LOST a few ounces over night by eating this. I never cease to be amazed by how much food I can actually eat on this programme and still weigh lighter the next day. If you want to learn more about it, click the link to join my FREE Nutrition Mindset Information Group to explore the programme at your own leisure.
Chermoula Salmon with coconut lemon zoodles
Serves 4 people:
4 salmon steaks
1 tbsp coconut oil
300g frozen or fresh prawns
2 red onions, sliced into long, thin strips
3 cloves of garlic, chopped chunky
6 large courgettes / zucchinis
200 ml coconut cream
½ a lemon, sliced thinly
For the chermoula dressing:
6 spring onions
½ tsp ground cumin
Pinch chilli flakes
2 tsp smoked paprika
Handful of fresh coriander
Zest and juice of 1 lemon
4 tbsp olive oil
Black pepper to taste
How to prepare Chermoula Salmon with Lemon Coconut Zoodles
Using a food processor, blend the coriander and spring onions. Combine with the cumin, paprika, chilli flakes, lemon zest and juice and olive oil to create an emulsion. If you have time, allow the salmon to marinate in the chermoula for a good 20 minutes. If not, continue as follows:
Spread a layer of the chermoula paste over a piece of cooking foil, add the salmon fillet on top, and spread another layer of chermoula on top of the salmon.
Fold over the edges of the foil and create a parcel. Repeat this process for the rest of the salmon fillets.
Fill a large pan with approximately 2cm of water and bring to the boil. Gently lower each parcel into the pan, ensuring the water cannot seep into the foil. Cover the pan with a well-fitting lid. Lower the heat to allow the salmon parcels to simmer gently for approximately 15 minutes. Remove the parcels and allow to rest for between 5 and 10 minutes. If there is any left-over chermoula paste at the bottom of the foil packets, spoon on top of each salmon fillet and serve up.
For the zoodles and prawns, start by adding the coconut cream and lemon slices to a pan and cook down (without a lid) for approximately 10 minutes to reduce to a thicker consistency. Once reduced, remove the lemon slices.
In a large frying pan or wok, heat the coconut oil and add the prawns, garlic and red onions. Fry for approximately 5 minutes, remove from the pan and set aside. In the same pan, add the zoodles and fry on a medium high heat for around 3 minutes. Return the prawns, garlic, onions and coconut cream to the zoodles pan, combine and heap into 4 bowls. Top each bowl with flakes of chermoula salmon.
Hot tip: If you like your sauce extra lemony, rather than adding the lemon juice which will make the sauce more fluid, finely grate the zest of a lemon into the coconut cream.
Thanks for taking the time to read this and I hope you enjoy it!
If you want to see some more zoodle or salmon recipes, take a look at the links below:
Salmon, Prosciutto Ham and Kale
Salmon, Parma Ham and Beetroot Wrap
Smoked salmon with creamy citrus pasta