Paleo Polish Dinner: Grilled Wild Salmon with Zucchini Noodles & Creamy Mushroom Sauce

Allergens

None

Ingredients

• 2 (6 oz) wild salmon fillets
• 2 medium zucchinis
• 1 cup cremini mushrooms, sliced
• 1/4 cup full
• fat coconut milk
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• Salt and pepper, to taste
• 1 tbsp lemon juice

Instructions

1. Preheat a grill or grill pan over medium high heat. Season the salmon fillets with salt and pepper. Grill for 4 5 minutes per side or until cooked through. Set aside. Using a spiralizer, create zucchini noodles from the two zucchinis. In a large skillet, heat 1 tbsp of olive oil over medium heat. Add the zucchini noodles and cook for 3 4 minutes until slightly softened but still al dente. Season with salt and pepper. Remove from skillet and set aside. In the same skillet, add another tbsp of olive oil. Sauté the garlic for 1 minute, then add the sliced mushrooms. Cook for 5 6 minutes or until tender and slightly browned. Add the coconut milk, lemon juice, and chopped parsley. Simmer for 2 3 minutes to thicken the sauce. Season with salt and pepper to taste. To plate, place a bed of zucchini noodles on each of two plates. Top with grilled wild salmon fillets. Spoon the creamy mushroom sauce over the salmon and zucchini noodles. Garnish with additional fresh parsley if desired.

Chef’s Insight

To enhance the flavor and aroma, consider using fresh herbs such as dill or thyme in addition to parsley.

Notes

Make sure to use fresh, wild-caught salmon for the best flavor and quality.