Sparkling Citrus Salmon with Cucumber Noodles

Allergens

Fish, Soy (Tahini)

Ingredients

• 4 salmon fillets (6 oz each) 2 large cucumbers 1/3 cup tahini 1 lemon, juiced and zested 2 cloves garlic, minced 1/4 cup fresh dill, chopped 1/4 cup fresh parsley, chopped 1/4 cup extra virgin olive oil Salt and pepper, to taste

Instructions

1. In a bowl, combine lemon juice, tahini, garlic, half of the lemon zest, salt, and pepper. Whisk in the olive oil until smooth. Set aside.
2. Using a spiralizer or mandoline slicer, slice cucumbers into noodle like strips. Season with salt and let sit for 5 minutes to release excess liquid.
3. Rinse and dry salmon fillets, then season with salt and pepper.
4. In a large pan over medium heat, cook salmon fillets for 4 5 minutes per side, or until cooked through and golden brown.
5. In a large bowl, combine cucumber noodles, half of the lemon zest, dill, and parsley. Toss with 3/4 of the tahini dressing.
6. Serve salmon fillets over cucumber noodles, drizzle with remaining dressing, and garnish with fresh herbs.

Chef’s Insight

This recipe can be easily adapted to suit various dietary needs, making it a versatile choice for any gathering.

Notes

For an additional boost of flavor, add chopped fresh mint or cilantro to the cucumber noodles.