I’m kind of obsessed with our new spiralizer attachment for our KitchenAid. It makes my life so much easier. All you have to do is connect the attachment and turn it on and the machine does the rest! No cranking or wobbling around!
I’m not sure if you’ve used a spirazlier before, but this is definitely the way to go. However, these things are certainly an investment. We’ve had ours forever because Richard is a chef, but if you don’t have the money for it and want something more accessible, I would definitely recommend the Inspiralizer. I have tried multiple tabletop spiralizers and this is the best I’ve used.
I saw this recipe on the always amazing Inspiralized blog and knew I had to try it. Richard and I adjusted it slightly to make it to our liking. I can’t cook anything without Richard stepping in. But I’m not complaining, he only knows how to make it better :)
I even made this for my mom, who is normally a Chick-Fil-A or pork chops and potatoes kinda gal, but she LOVED this. Let that speak for itself!
Zucchini pasta with corn, snow peas and salmon
Prep time: 10 minutes | Cook time: 20 minutes
- 16 oz boneless salmon filet (leave that skin on!)
- 1 tsp salt
- 1 tsp pepper
- 2 ounces snow peas, trimmed and halved
- ½ cup raw corn kernels (shaved off from about ½ ear of corn)
- 4 small (6oz) zucchini
- 1 cup grape tomatoes, halved
- 1 cup white wine
- 1 tsp crushed red pepper
- 1 tsp ground cumin
- 1 tsp ground coriander
- Preheat the oven to 350 degrees F.
- Prep the zucchini noodles using a spiralizer attachment and select the fine spiralizing blade. Trim the ends off of the zucchini, cut it in half, and connect one half of the zucchini to the attachment. Secure the opposite end of the attachment so the zucchini is sandwiched in. Then turn on the KitchenAid, crank the speed up and watch it do its magic! Make sure you have a pan or bowl in place to catch the zucchini noodles.
- Place a large skillet or saute pan over medium-high heat and add in the oil. Swirl the oil to coat the pan. While oil heats, season both sides of the salmon with salt and pepper. Once oil is shimmering, add in the salmon and sear both sides, about 1-2 minutes each. Then put the salmon on a baking sheet and place in the oven for about 10 minutes or until it’s barely pink in the middle anymore (the fish is almost entirely opaque.)
- Once the salmon is in the oven, add a little more oil into the pan and saute the tomatoes with the corn, snow peas and remaining spices. Cook those for about two minutes, then add the zucchini noodles into the pan. Stir them around for a minute or so, then add the white wine and cook for another minute. You do not want to overcook the noodles, because they will start to get soggy. You really only need to cook them for a max of two minutes total.
- When ready to serve, place the zucchini noodles in a large shallow bowl or plate and place the salmon on top. You can drizzle with the excess sauce in the pan.