Vegetable Ribbons are a really versatile salmon side dish, easy to prepare, healthy and low on calories. It's not often you can tick all the boxes.
Ingredients
3 medium courgettes (zucchini)
3 medium carrots
unsalted butter or Olive Oil
Salt & Freshly Ground Black Pepper
1 tabsp flat leaf parsley - finely chopped
1 teasp grated lemon rind
Method
Peel the outside skin off the carrots but not the courgettes.
Using a potato peeler, peel long strips top to bottom from the carrots and courgettes. If the courgettes are particularly big or there are lots of seeds in the middle, just keep peeling strips and turning the vegetable around until you reach the centre - discard this.
There are now 3 ways to proceed - the first way is for the more diet conscious!
Blanch the ribbons in boiling water for 1 - 2 minutes. Drain and dress with a little olive oil, salt, freshly ground black pepper and some of the grated lemon rind to taste.
For those of us (including me) who don't mind the extra calories here's the second way -
Melt some butter or olive oil in a frying pan, add the vegetable ribbons and cook, stirring until slightly wilted (there should still be some crunch in them). Season with the salt and pepper, add lemon zest to taste and plate up along with your cooked salmon done however you like it.
And finally
This easy side dish for salmon is also great served raw. Just dress with a simple French dressing, and perhaps change the flavour by adding a little wholegrain mustard, or chopped fresh thyme and/or a little grated lemon zest as before.
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