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1.
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In a small bowl whisk together the coconut milk, curry paste and a pinch of salt.
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Place your salmon, skin-side up in a small baking dish and pour the coconut sauce over top.
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Spoon the sauce all over the fish to cover it.
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Cover with plastic wrap and refrigerate for at least 2 hours.
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2.
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Once the salmon has marinated, make the zucchini noodles: 3.
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Using a 5 or 7mm julienne blade on your mandolin, slice the zucchini into long noodles.
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4.
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Place a strainer over a large bowl and place the noodles into the strainer.
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Sprinkle with salt and let it sit for 30 minutes, stirring around every so often to release the water.
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5.
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Remove salmon from the fridge and remove the plastic wrap.
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Heat your oven to 450 F and gently flip the salmon over, so that the skin-side is down.
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6.
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Spoon more sauce over top then put dish into the oven and bake until the fish flakes easily, about 10-12 minutes.
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Transfer the fish to a plate and cover with tinfoil to keep warm.
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6.
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Squeeze out all the excess water from the zoodles and place them back into the bowl.
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Pour the remaining coconut sauce over the zoodles and mix will.
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7.
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Divide the zoodles between two plates, top with salmon and garnish with fresh mint and additional salt, if needed.
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8.
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Devour!
