Ingredients
- 1/2 cup + 2 tablespoons full-fat coconut milk
- 2 teaspoons mild curry paste
- Pinch salt
- 8 ounces Alaskan salmon fillets
For The Zucchini Noodles:
- 3 large zucchini spiralized
- Salt
- Fresh mint minced, for garnish
Instructions
- Whisk together the coconut milk, curry paste, and a pinch of salt. Place your salmon skin-side up in a small baking dish and pour the coconut sauce over top. Spoon the sauce all over the fish to cover it. Cover with plastic wrap and refrigerate for at least 20 minutes.
- Once the salmon has marinated, place a strainer over a large bowl and place the zucchini noodles into the strainer. Sprinkle with salt and let sit for 30 minutes, stirring around every so often to release the water.
- Heat your oven to 450 degrees Fahrenheit and gently flip the salmon over, so that the skin side is down. Spoon more sauce over top and bake until the fish flakes easily, about 10-12 minutes. Transfer the fish to a plate and cover with tinfoil to keep warm.
- Squeeze out all the excess water from the zoodles and place into the bowl. Pour the remaining coconut sauce over the zoodles and mix well.
- Divide the zoodles between two plates, top with salmon, and garnish with fresh mint and additional salt, if needed.
- Enjoy!