From the April/May 2016 issue
- 1 pound wild salmon
- 2 TBSP extra-virgin olive oil, divided use
- 1 medium lemon
- Sea salt and black pepper, to taste
- 1 cup raw cashews, soaked in water for 3-8 hours
- 2/3 cup water, or more as needed
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 4 medium zucchinis, cut into noodles using a spiralizer
- Chopped fresh parsley, for garnish
- Preheat the oven to 375ºF.
- Place the salmon in a glass baking dish. Drizzle with 1 tablespoon of olive oil.
- Cut the lemon in half and set one half aside. Squeeze the remaining half over the salmon.
- Sprinkle with salt and pepper.
- Bake for 15-20 minutes until fish flakes easily with a fork. Set aside.
- Drain the cashews and place them in a blender or food processor.
- Add the 2/3 cup fresh water, garlic powder, and onion powder.
- Squeeze in the juice from the remaining lemon half. Blend until creamy and smooth.
- Taste and season with salt and pepper as desired. (Add a bit more water if needed to yield a sauce, but the sauce should be rich so don’t make it too thin.)
- Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the zucchini noodles. Sauté for about 5 minutes to soften slightly.
- While the noodles cook, flake the salmon into bite-sized pieces with a fork.
- Remove the zucchini noodles from heat.
- Add enough sauce to coat the noodles and toss gently with tongs to combine. (You may not use all of the sauce.)
- Add the flaked salmon and toss gently to combine.
- Serve topped with chopped parsley for garnish.