How to Cook Delicious Spicy Skinned Salmon, Sautéed Asparagus and Zucchini Noodles

Spicy Skinned Salmon, Sautéed Asparagus and Zucchini Noodles. About halfway through the the flipped side, add in the noodles and and green onion to take in the remaining juices and sauté around the salmon. Add a little bit of pepper and salt while stirring. Spicy Skinned Salmon, Sautéed Asparagus and Zucchini Noodles.

Spicy Skinned Salmon, Sautéed Asparagus and Zucchini Noodles Spicy Skinned Salmon, Sautéed Asparagus and Zucchini Noodles step by step. Spicy Skinned Salmon, Sautéed Asparagus and Zucchini Noodles step by step. Season non skin side with seasonings and rub it in. You can cook Spicy Skinned Salmon, Sautéed Asparagus and Zucchini Noodles using 11 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Spicy Skinned Salmon, Sautéed Asparagus and Zucchini Noodles

  1. Prepare 6 oz of Skinned Salmon.
  2. It’s 2 branches of Asparagus.
  3. Prepare 1 of small Zucchini, Noodled.
  4. Prepare 1 Stalk of Green Onion, Chopped.
  5. Prepare 1/2 teaspoon of Orange Peel.
  6. You need 2 teaspoons of Olive Oil.
  7. You need 1/2 teaspoon of Paprika.
  8. You need 1/2 teaspoon of Cayenne.
  9. Prepare 1/2 teaspoon of Ground Cumin.
  10. It’s 1/4 teaspoon of Fennel Seed.
  11. It’s 1 tablespoon of Apple Juice.

Cut Zucchini into noodles and salt liberally. In a medium sauté pan over a medium-high flame, heat olive oil. Season salmon with salt and pepper. Add salmon skin side up to the pan.

Spicy Skinned Salmon, Sautéed Asparagus and Zucchini Noodles instructions

  1. Score Salmon about 1/4 way in. Season non skin side with seasonings and rub it in..
  2. Cut Zucchini into noodles and salt liberally. Let sit in cold water for about 10 min. Drain pat away excess water. Cut away approximately 1-1.5” of base Asparagus, and put even score slices into the. Season lightly with salt and pepper. Chop Green Onion. Set aside..
  3. Heat pan to medium, and let it get hot evenly. Lower the heat and add 2tsp of oil and set salmon in skin side down for 7min. Do not move it..
  4. Add in the Apple juice with the remaining oil and dress the top of the salmon to allow the juices to soak through..
  5. Carefully flip the salmon over and continue to cook an additional 3-4min (or until lightly pink in the middle). About halfway through the the flipped side, add in the noodles and and green onion to take in the remaining juices and sauté around the salmon. Add a little bit of pepper and salt while stirring..
  6. Remove the noodles and onion, place as a bedding on the plate. Then place Asparagus in a cross pattern and top with the salmon skin side down. Serve and enjoy!.

Cook until crispy about three-four minutes, turn over. Move the salmon to the side of the pan and add zucchini and asparagus, season with a little salt and pepper. Add the asparagus and season everything with salt and pepper. Remove from the heat and set aside. Season with salt, pepper, and thyme leaves.

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