Coconut Curry Salmon and Zoodles

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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!

* Per serving · 4 servings · Values may vary.