Although the trip was slightly truncated due to my partner’s car accident, I was still able to spend most of the last week with my kids on Cape Cod. It’s my quintessential “happy place” and the time spent was definitely therapeutic in many ways.
In the past I have cooked a few dinners in our summer rentals, but considering our house contained 3 adults and 6 children, it was much easier to eat out. When you don’t eat gluten and dairy, that pretty much means eggs, eggs and more eggs for breakfast. And on a place surrounded by water and known for its fishing, there was certainly plenty of seafood on hand. Most of it, of course, comes deep fried with a side of fries for good measure. Or in chowder form, with lots of cream and potatoes
I can’t wait until tomorrow’s non-egg breakfast, and I found myself craving a seafood dinner that couldn’t be described as battered or creamy. This is an very quick and refreshing meal that is also a good way to present both vegetables and salmon to your family. I find that my kids don’t always take a shine to big pieces of fish, but when it’s worked into a dish they are less likely to find fault.
Making the stir-fry with zucchini noodles eliminates the need for multiple pots and pans, and also keeps the meal free of gluten and grains. You could certainly use any kind of a soba or rice noodle, or even some linguine if you prefer. The spice level is also easily controlled by including either chile garlic sauce or red pepper flakes (or none at all, if you prefer). You could also keep things nut-free by using sunflower seed butter in lieu of almond; if nuts aren’t an issue, however, I do recommend the almond as it works so well with Asian flavors.
I happened to use wild salmon as I had some in my freezer; shrimp would taste delicious here, as would chicken if you’re not inclined to go the seafood route. I serve my noodles topped with a little basil, and think some chopped peanuts or cashews would also taste delicious!
Asian Salmon with Zucchini Noodles
3 zucchinis, julienned
1/4 cup coconut oil
1 large red onion, thinly sliced
4 garlic cloves, minced
1 tbs. minced fresh ginger
3 tbs. raw almond butter
1 tbs. apple cider vinegar
juice of one lime
1 tbs. fish sauce
red pepper flakes or chile garlic sauce, to taste (I used about 1 tsp. of the latter)
salt, to taste
1 lb. wild salmon, cut into chunks
Melt coconut oil in a wok or large skillet. Cook onion, garlic and ginger until soft. Meanwhile, combine almond butter through fish sauce in a small bowl. Season to taste with red pepper flakes, chile garlic sauce and salt.
Add nut butter mixture to skillet along with zucchini. Toss everything to coat and incorporate the sauce. Cook for about 5 minutes, then add salmon. Toss again and continue to cook until salmon is no longer pink and zucchini is soft.