A wonderfully tasty, easy and healthy dish ready in less than 30 minutes, full of good fats and low in carbs – what more could you want? Using ‘courgetti’ (courgette noodles made using a spiraliser) in place of carbohydrate-packed pasta or noodles, these make a fantastic and gluten-free alternative if you’re wanting to fill up without adding the calories. With so much flavour and a bit of heat from the Tabasco Habanero sauce, this is sure to be a winner!
As part of Tabasco’s #FunWithFlavour challenge, look out for my other healthy but delicious Starter and Dessert dish too!
Ingredients (to serve 2):
- 3 large courgettes
- 2 tbsp coconut oil
- 1 onion, finely chopped
- 1 can chopped tomatoes
- 10 mushrooms, diced
- Oregano, mixed herbs, black pepper, salt, ½ tsp paprika
- 2 salmon fillets, boneless
- Juice of 2 limes
- 1 red and 1 green chilli
- 1 tsp Tabasco Habanero sauce
Get cooking!
- Preheat the oven to 200 degrees C. Put the salmon fillets in a shallow plastic box and pour over the lime juice, scatter over the chillies and stir in the Tabasco sauce. Add some black pepper and salt and leave to marinade while the oven heats up.
- When your oven is up to temperature, take two large pieces of foil and place them, shiny side up, on a baking tray side by side. Lay a salmon fillet down on each and pour over the remaining juices, dividing between the two, then gather up the foil sides and scrunch at the top to keep the liquid in. Bake for 15 minutes.
- Meanwhile, heat 1 tbsp of the coconut oil in a large pan and add the onion and mushrooms. Cook for about 5 minutes, add the herbs, seasoning and paprika, then pour in the chopped tomatoes and simmer for 10 minutes.
- Using a spiraliser, cut the ends off the courgettes and use the gadget to create noodles. Blanch in a large pan of boiling water for literally 1-2 minutes, drain well, then heat the remaining coconut oil and cook quickly for a few minutes to soften. Remove from heat and keep warm.
- Serve out the courgette noodles between two plates, pour over the tomato sauce in the middle and place a salmon fillet on top, pouring over the remaining chilli and lime juices. Now serve up and enjoy – if it’s too hot, add a spoonful of creme fraiche to cool it down!
