Black Pepper Salmon and Coconut Curry Zucchini Noodle Bowl with Stewed Tomatoes topped with Basil

Black Pepper Salmon and Coconut Curry Zucchini Noodle Bowl with Stewed Tomatoes topped with Basil | Seed Plant Water Grow

Most the recipes on this site are Vegan and/or Gluten-Free because I love the challenge of working with these ingredients.  Plus it's generally how I eat.  BUT...there are a few exceptions.  I'm not a huge meat eater but when I do I'll eat fish.  I really love Salmon and will prepare it at least once a week.  This recipe is a result of such an event.  Most of the time I bake Salmon and use it on salads but this time I was going in with an agenda.  One of my favorite restaurants is called Antonioś.  They have this delicious Salmon a la Vodka that is perfection.  I'll usually treat myself to it a few times a year.  So initially I was going in to recreate a dairy-free pasta-free version.  But recently I enjoyed an amazing Coconut Curry Fish at one of my other favorite restaurants Chauhan Ale and Masala House.  Somehow...these two flavor giants slammed right into each other as preparations where underway and the following food story post is a result.  It's super simple to make.  It may not have the level of exquisiteness from it's inspired counterparts but for a quick home meal that makes you feel like you've enjoyed an evening out, I'd have to say it's pretty darn tasty.  Continue below to follow this food story adventure.

 

Here's what you'll need to get started...

Black Pepper Salmon and Coconut Curry Zucchini Noodle Bowl with Stewed Tomatoes topped with Basil | Seed Plant Water Grow

4-8oz Salmon(everyone eats different amounts)

1 can Stewed Tomatoes(or homemade)

1 can Lite Coconut Milk

1/2 small Red Onion Chopped

1 tbsp Garlic

1 to 1 1/2 tbsp Curry Powder(use your flavor preference)

1 tbsp fresh Thyme

1/8 tsp Cinnamon

1 small Zucchini

5 Basil leaves

Olive Oil

Black Pepper

Salt

Spiralizer

 

Lets First start by prepping the Salmon.  Set oven to 350 degrees.  Place Salmon on a parchment lined baking pan and coat the top with a sprinkle of Salt and a liberal coat of Black Pepper.  Bake for 15-20 minutes.  Keep in mind the cooking time may vary based on type of Salmon used and amount.  I usually find that when I touch the center and it yields a firm yet bounce back quality that it's ready to go.

Black Pepper Salmon and Coconut Curry Zucchini Noodle Bowl with Stewed Tomatoes topped with Basil | Seed Plant Water Grow

While the Salmon is baking, let's prep the sauce.  To a sauce pan add a drizzle of Olive Oil, Garlic, and Red Onion.  Heat on medium till Onions start to soften.  Then add Lite Coconut Milk, Curry Powder, Cinnamon, and a sprinkle of Salt.  Combine ingredients for a few a minutes.  Then add the Stewed Tomatoes and Thyme.  Let this simmer while prepping the Zucchini Noodles(if you don't own a Spiralizer no worries just slice the Zucchini into thin slices and cut into small strips that resemble Linguine).  Prep Zucchini on the Spiralizer per manufacturer instructions using noodle blade of choice.  Set noodles aside.

At this point in preparation, the Salmon should be done.  Remove from oven(if it completed baking before, just remove from the oven and let it rest).  Add the Zucchini noodles to the yummy sauce and let them soak for a few a minutes.

Black Pepper Salmon and Coconut Curry Zucchini Noodle Bowl with Stewed Tomatoes topped with Basil | Seed Plant Water Grow

Now you're ready eat.  Depending on how hungry you are place the entire contents of the sauce pan into a large bowl or just a portion then wedge the Salmon in from the side.  Garnish with fresh Basil and you're ready to eat. Enjoy:)

Black Pepper Salmon and Coconut Curry Zucchini Noodle Bowl with Stewed Tomatoes topped with Basil | Seed Plant Water Grow