Wild Salmon Zoodles with Bacon

Tonight I was craving a favorite dish I use to love in a trattoria near the Pescheria in Venice, Italy – Spaghetti al Salmone con Panna. The sublime combination of salmon, cream and fresh pasta makes a smooth, rich, sensational flavor experience. This Paleo-adapted version is quick to make, using zucchini noodles and coconut milk instead of wheat pasta and heavy cream. The flavor is every bit as delicious.  “Zoodles” are easy to make on a mandoline slicer or vegetable spiralizer. Smoked Salmon is traditional in the Italian recipe. I added a bit of organic, non-GMO bacon to the recipe for an authentic smoky taste. Look for Alaskan Salmon that is 100% wild caught. Avoid farmed salmon varieties such as “Atlantic salmon” or “Canadian salmon”, because these are usually GMO-fed. Serves 2

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Wild Salmon Zoodles with Bacon

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Ingredients

  • 1/2 pound raw wild salmon
  • 3 slices bacon, GMO-free and sugar-free if possible (optional)
  • 1 onion, finely chopped
  • 1 cup thick full-fat coconut milk such as Native Forest organic Full-fat coconut milk
  • 1 tablespoon lemon juice
  • unprocessed salt to taste and some black pepper
  • Pinch cayenne (optional)
  • 2 medium zucchini for - zoodles
  • 2 tablespoons dill, parsley or green onions, finely chopped

Instructions

    Steam the Salmon:
  1. Place the salmon in a small skillet over medium heat and add 1/4-inch filtered water. Cover and bring it to a boil, then turn the heat down to a very low simmer 3-4 minutes. When the salmon turns lighter colored, remove from heat, remove skin and bones, and cut into 1-inch chunks.
  2. Make the Sauce:
  3. In a large skillet over medium heat, cook the bacon until it begins to soften. (If you're not using bacon, heat 1 tablespoon olive oil in the pan.) Add onion and cook gently around 4 minutes. In a small cup stir the arrowroot powder into the coconut milk until it dissolves. Add coconut milk, lemon juice, salt, pepper, and cayenne, if using. Add the salmon and heat the entire mixture to boiling, then turn the heat down very low. Stir as it thickens. Do not over-boil, or the coconut milk could separate.
  4. Meanwhile make the zoodles:
  5. Put 1-inch filtered water in a medium saucepan. Insert a vegetable steamer.
  6. To make the zucchini noodles I used a Paderno vegetable spiralizer. Or you can use a mandoline slicer if you prefer. Put the raw zoodles into the steamer. Cover, bring the water to a boil, and turn the heat down very low to steam for approximately 3-5 minutes depending on the thickness of your noodles. Try not to overcook, or they will be mush.
  7. Serve:
  8. Serve the zoodles with the sauce on top, garnished with chopped herbs.