Zucchini Pasta with Salmon and Artichoke

Yield: 4 servings

6 zucchinis, medium to large, firm and straight, cut into “noodles”
2 lb fresh, wild salmon fillets, skin removed
Sea salt and pepper
2 Tbsp high-heat cooking oil (avocado or grapeseed)
3 Tbsp olive oil
4 Tbsp shallots, minced
4 cloves garlic, minced
8 artichoke hearts (in water), quartered
1 lemon, zested and juiced
4 Tbsp fresh parsley, chopped
Pinch of cayenne
6 slices crumbled, crispy turkey bacon; crispy bacon; or crispy pancetta

Zucchini can be fashioned into noodles one of two ways. For “fettuccine”, use a potato peeler to produce long, flat noodles or lengthwise ribbons. Peel off several from one side, then turn the zucchini and peel off more. Continue to turn and peel away ribbons, until reaching the seeds at the core of the zucchini, which can be discarded. For “spaghetti”, use a spiralizer, mandolin or knife. The spiralizer is the easiest option. With a mandolin, hook up the julienne attachment for perfectly formed noodles. If using a knife, cut the zucchini into thin slices, stack them up and cut again lengthwise into thin strips. Discard the core.

Salt the zucchini noodles, let sit for a few minutes, then massage and squeeze the water out. Drain any excess liquid. 

Season the salmon with salt and pepper. In a large pan, heat the avocado oil over medium to high heat. Add the salmon, top side-down, and sear until golden and crispy, then turn over to finish cooking. Cover only with a splatter screen, or it will not get crispy.

In a wok or large pan over medium heat, add the olive oil and shallots, and cook until soft. Add the garlic and cook for 1 minute. Add the zucchini noodles, increase the heat to medium-high and cook for 2 minutes. Add the artichokes and lemon zest, stir to combine and cook for 1 minute. Turn off the heat and add the parsley, lemon juice and cayenne; stir to combine. Add the bacon and adjust seasonings to taste.

Distribute evenly on 4 plates or low bowls. Place the salmon on top and serve with extra lemon. 

Recipe courtesy of Dr. Tom O’Bryan.

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