I received a vegetable #spiralizer for my birthday a couple weeks ago, and have just now made the time to try it out. I have a Cuisique 8 in 1 Spiralizer, and so far I love it. It has several types of blades, a juicing adapter, and it holds all the finished veggies in a decent sized measuring cup. After looking at many different models on Amazon, reading reviews, I finally just asked another blogger and she gave me a recommendation. Anyway, I’ve very happy with the product and my zoodles!
Cooked tomatoes are delicious. I haven’t had them in awhile and really appreciated the treat after a long week. This recipe is very quick and easy. I’m a sucker for lemon and pepper- they both get added to almost everything I make.
My original thought was to put my roasted red pepper sauce on the zoodles, but they didn’t need it at all.
- 1-Piece of salmon
- Juice of 1/2 of a lemon
- Juice 1/2 of a lime
- 6-7 grape and or cherry tomatoes
- Fresh ground black pepper
- 2-3TB Apple cider vinegar
- 1/2 of a medium sized zucchini
- 1 green onion, sliced
- 1TB olive/rapeseed oil
- 2-cloves garlic
Step 1: Wash and dry all of your veggies.
Step 2: Preheat your oven to 375° F/190° C
Step 3: Combine lemon and lime juices, vinegar, and garlic. Set Aside.
Step 4: Lightly oil a baking sheet with the oil and place the cut of salmon on it.
Step 5: Spiralize the zucchini and place it next to or around the salmon. Add the tomatoes too.
Step 6: Drizzle the liquid mixture and sprinkle the sliced green onions over the top of the salmon and zoodles.
Step 7: Place in the oven for 10-15 minutes. Depending on the thickness of the salmon, you’ll need a little more/less time.