Prep

20 min
Total

40 min
Serving

4

Salmon with Lemon Parmesan Cream Sauce and Zucchini Noodles

Name: Salmon with Lemon Parmesan Cream Sauce and Zucchini Noodles
Prep time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 454 g (1 lb.) zucchini (about 4 medium-sized zucchini); 15 mL (1 tbsp) of extra-virgin olive oil; 1 garlic clove, minced; 2 mL (1/2 tsp) sea salt; Freshly ground black pepper; 454 g (1 lb.) of skinless salmon fillets, cut into 2 cm cubes; Sea salt; 30 mL (2 tbsp) of extra-virgin olive oil; 30 mL (2 tbsp) of butter; 1 garlic clove, minced; 1 shallot; 45 mL (3 tbsp) of all-purpose flour; 250 mL (1 cup) of chicken broth, or fish stock; 60 mL (1/4 cup) of white wine; 60 mL (1/4 cup) of freshly squeezed lemon juice; 60 mL (1/4 cup) of 35% m.f. cooking cream; 60 mL (1/4 cup) of Saputo very fine shredded Parmesan cheese; 60 mL (1/4 cup) of drained capers; Saputo very fine shredded Parmesan cheese; Chopped Italian parsley

Ingredients

For the zucchini noodles (see note)

454 g (1 lb.) zucchini (about 4 medium-sized zucchini)
15 mL (1 tbsp) of extra-virgin olive oil
1 garlic clove, minced
2 mL (1/2 tsp) sea salt
Freshly ground black pepper

For the salmon

454 g (1 lb.) of skinless salmon fillets, cut into 2 cm cubes
Sea salt
30 mL (2 tbsp) of extra-virgin olive oil
30 mL (2 tbsp) of butter
1 garlic clove, minced
1 shallot
45 mL (3 tbsp) of all-purpose flour
250 mL (1 cup) of chicken broth, or fish stock
60 mL (1/4 cup) of white wine
60 mL (1/4 cup) of freshly squeezed lemon juice
60 mL (1/4 cup) of 35% m.f. cooking cream
60 mL (1/4 cup) of Saputo very fine shredded Parmesan cheese
60 mL (1/4 cup) of drained capers

To serve

Saputo very fine shredded Parmesan cheese
Chopped Italian parsley

Directions

Using a mandolin or a spiralizer, thinly slice the zucchini lengthwise to create noodles. Transfer to a colander, then toss with sea salt. Let rest at room temperature for 15 minutes.
Season the salmon cubes with salt and pepper. Heat the olive oil in a large skillet set over medium-high heat, then add the salmon cubes and saute for 3 to 4 minutes, or until golden. Transfer to a bowl, cover loosely, and keep warm.
Place the skillet back over medium heat and melt the butter. Add the garlic and shallot and cook, stirring continuously, for 2 minutes. Whisk in the flour and cook for 1 minute. Whisk in the chicken broth, then add the white wine and lemon juice. Bring to a boil, then lower the heat and simmer, uncovered, for 5 minutes. Whisk in the cream and Saputo very fine shredded Parmesan cheese, then the capers. Add the salmon cubes, and gently toss to coat with the sauce. Keep warm while preparing the zucchini noodles.
Pat the zucchini noodles dry using paper towels or a clean kitchen towel. Heat the olive oil in a large skillet set over medium-high heat, then add the garlic and stir for 30 seconds. Add the zucchini noodles and saute for 2 to 3 minutes, just until warm.
Divide the zucchini noodles between serving plates. Top with salmon and lemon and Parmesan cream sauce, and garnish with Saputo very fine shredded Parmesan cheese and chopped parsley.

Note: You may substitute the zucchini noodles with pasta if desired.