Zucchini Noodles with Salmon

Ingredients

• 4 large zucchinis (1.2 kg)
• Salt
• 500 g salmon fillet
• 2 shallots
• 2 Garlic cloves
• 1 handful dill (5 g)
• 2 tbsp olive oil
• Pepper
• 50 ml alcohol‑free white wine
• 150 ml Milk (3.5% fat)
• 6 tbsp goat cream cheese (120 g; 45% fat in the product)
• 1 Organic lemon

Instructions

1. 1.

   Clean, wash zucchinis and cut into long ribbons with a spiralizer. Salt them, place in a sieve over a bowl, and let stand for 10 minutes.

2. 2.

   Meanwhile, rinse salmon fillet, pat dry, and cut into bite‑sized cubes. Peel shallots and garlic, then finely dice. Wash dill, shake off excess water, set aside some for garnish, and finely chop the rest.

3. 3.

   Heat oil in a pan. Season salmon cubes with salt and pepper, and sear for 3–4 minutes over medium heat. Remove from pan and set aside. Squeeze out excess moisture from zucchini ribbons, then add shallot and garlic dice to the pan and sauté for 5 minutes. Deglaze with white wine and let the liquid reduce slightly.

4. 4.

   Add milk and cream cheese, stir well, and simmer for 3–4 minutes over low heat. Add chopped dill and salmon cubes, give a quick toss, season with salt and pepper, and plate. Peel lemon and cut into wedges. Garnish zucchini noodles with salmon using remaining dill and lemon wedges.