|10 min||15 min||2|
|1 medium pepper(s)||Red bell pepper|
|2 clove(s)||Garlic (crushed)|
|4 tbsp||Ghee (or butter)|
|341 gm||Atlantic salmon, wild|
|1/2 tsp||Sea salt|
|1 tsp||Cajun spice/seasoning, Topco|
First, spiralize the zucchini to create noodles, or “zoodles.” Set the zoodles on a paper towel and sprinkle with 1/2 teaspoon of salt. Set aside to “sweat.”
Finely dice the bell pepper and set aside.
Lightly sprinkle salt on one side of the salmon fillets. Then generously shake Cajun seasoning over the salt. Turn the salmon over, and repeat, first salt, then Cajun seasoning.
Melt 2 tablespoons butter or ghee in a cast iron skillet on medium-high heat. Add the salmon to the skillet and cook about 2 minutes. Flip the fish over and cook 2 or 3 minutes longer. Remove to a plate and set aside. Don’t worry about washing the skillet; you’re about to use it again!
Add the additional 2 tablespoons butter to the skillet, then the diced bell pepper. Cook 2 minutes.
Pat the zucchini dry with a paper towel, then add it to the skillet with the bell pepper and stir to combine. Add more salt and/or Cajun seasoning to taste. We like our Cajun Zoodles spicy, so I sprinkle on a pretty generous amount.
Sauté the zucchini noodles and bell pepper together until the zoodles begin to soften.
Add the garlic, stir to combine, and remove from the heat.
To serve, place a pile of the Cajun zoodles on a plate, lay the blackened salmon on top, and garnish with a wedge of lemon