Hey everyone, it’s John, welcome to my recipe page. Today, we’re going to make a special dish, spicy skinned salmon, sautéed asparagus and zucchini noodles. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
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Spicy Skinned Salmon, Sautéed Asparagus and Zucchini Noodles is one of the most favored of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It’s appreciated by millions every day. They are fine and they look fantastic. Spicy Skinned Salmon, Sautéed Asparagus and Zucchini Noodles is something that I have loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can have spicy skinned salmon, sautéed asparagus and zucchini noodles using 11 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Spicy Skinned Salmon, Sautéed Asparagus and Zucchini Noodles:
- Get 6 oz Skinned Salmon
- Make ready 2 branches Asparagus
- Get 1 small Zucchini, Noodled
- Make ready 1 Stalk Green Onion, Chopped
- Prepare 1/2 teaspoon Orange Peel
- Take 2 teaspoons Olive Oil
- Take 1/2 teaspoon Paprika
- Make ready 1/2 teaspoon Cayenne
- Get 1/2 teaspoon Ground Cumin
- Get 1/4 teaspoon Fennel Seed
- Prepare 1 tablespoon Apple Juice
All you have to do is to trim off the bottom part of the stems. There is no need to peel the hard skin and leaves on the stems. Top with salmon and sauteed zucchini. Sprinkle with dill and serve with lemon wedges.
Instructions to make Spicy Skinned Salmon, Sautéed Asparagus and Zucchini Noodles:
- Score Salmon about 1/4 way in. Season non skin side with seasonings and rub it in.
- Cut Zucchini into noodles and salt liberally. Let sit in cold water for about 10 min. Drain pat away excess water. Cut away approximately 1-1.5” of base Asparagus, and put even score slices into the. Season lightly with salt and pepper. Chop Green Onion. Set aside.
- Heat pan to medium, and let it get hot evenly. Lower the heat and add 2tsp of oil and set salmon in skin side down for 7min. Do not move it.
- Add in the Apple juice with the remaining oil and dress the top of the salmon to allow the juices to soak through.
- Carefully flip the salmon over and continue to cook an additional 3-4min (or until lightly pink in the middle). About halfway through the the flipped side, add in the noodles and and green onion to take in the remaining juices and sauté around the salmon. Add a little bit of pepper and salt while stirring.
- Remove the noodles and onion, place as a bedding on the plate. Then place Asparagus in a cross pattern and top with the salmon skin side down. Serve and enjoy!
Season salmon with salt and pepper. Meanwhile, drain zucchini noodles and pat dry with paper towels to remove as much water as possible. Serve salmon on bed of noodles and garnish with parsley, flaky salt, and pinch of lemon zest. Judy Kim Judy Kim is a New York based food stylist, recipe developer, culinary producer and. The versatile and abundant zucchini becomes a noodle in this gluten-free dish.
So that’s going to wrap it up for this special food spicy skinned salmon, sautéed asparagus and zucchini noodles recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
