Seared Salmon over Zucchini Spaghetti

Try this delicious salmon recipe for seared salmon over zucchini spaghetti. Perfect Valentine's Day Food.

Ingredients - Serves 2

• 4 Tbsp organic extra virgin olive oil,divided
• 2 (4-6 ounce) wild Salmon fillet portions, without skin
• Sea salt and organic coarse ground black pepper to taste
• 3-4 cloves garlic (or 2 large), minced, divided
• 1/4 teaspoon crushed red pepper flakes
• 1 teaspoon lemon zest, divided
• 2 small green zucchini (or 1 zucchini and 1 yellow squash), cut into 1/8" strips
• 1 Tbsp chicken stock or broth
• 1 teaspoon butter
• 1 small shallot, minced
• 2-3 small ripe tomatoes, seeded* and diced into 1/4" inch cubes
• 1/4 cup Kalamata olives, pitted and sliced
• 2 Tbsp fresh basil chiffonade*
• 1 teaspoon balsamic vinegar (good quality)
• 1/2 small lemon, juiced

Method

*Cut into long, thin strips. Stack leaves, roll them tightly, and then cut across the rolled leaves with a sharp knife, producing fine ribbons.

- Brush Salmon with a little olive oil and season with salt and pepper to taste.
- Heat a medium skillet over medium-high heat. Add 1 Tablespoon of olive oil when skillet is hot and immediately add Salmon. - Cook Salmon portions until just cooked through (about 3 minutes each side). Remove Salmon from pan (do not wash pan yet) and keep warm until ready to serve.
- While Salmon is cooking, heat 2 Tablespoons of olive oil in large nonstick skillet over medium-high heat. Add 1/2 of garlic, the crushed red pepper and half of lemon zest and saute until fragrant and garlic is lightly browned. Add zucchini and a small splash of chicken stock. Season with salt and pepper to taste. Cook until vegetables are tender and stock is reduced. Add butter and toss. Keep warm until ready to serve.
- While zucchini is cooking, gently heat remaining olive oil in pan that you cooked salmon in. Add shallot and rest of garlic and saute until fragrant. Add tomatoes, olives, basil, balsamic vinegar and lemon juice. Heat briefly and season with salt and pepper to taste.
- Place a mound of zucchini on plates. Top each with one piece of Salmon. Top Salmon with equal amounts of tomato mixture. Garnish with lemon zest. Serve hot.

Adapted from a recipe by Chef Deborah Miller of Sur La Table and reprinted with permission from Vital Choice