Salmon and Zucchini with Curry Rice Noodles
Ingredients
2 salmon filets
salt and pepper
1 medium zucchini, sliced into half rounds
3 tsp coconut oil, divided
1 package prepared curry paste (I used Mike’s Organic)
1 can coconut milk
splash of fish sauce, sugar to taste or cilantro (optional)
Directions
- Saute zucchini rounds in 1 tsp coconut oil until done, about 5 minutes. Remove from pan.
- While the zucchini is cooking, boil a pot of water for the rice noodles.
- Salt and pepper the salmon filets. Add another 1 tsp of coconut oil and cook salmon filets in the same pan, about 5 minutes per side. Remove from pan.
- Add the rice noodles to the boiling water and cook for 5 minutes (or follow package directions).
- Add final tsp of coconut oil and saute curry paste until fragrant, about 2 to 3 minutes (or follow package directions). Add the can of coconut milk and stir to combine. Add the rice noodles and zucchini and toss to coat. Plate and add the salmon filets on top.