Zoodles with creamy salmon sauce

Zoodles with creamy salmon sauce

If you still think all pasta has to be noodles, grab a couple of zucchini and a vegetable peeler (or spiralizer) and try your hand at making zoodles. What looks like a big pile will cook down and be gobbled up in no time. Especially once you top them with this "cream cheese meets smoked salmon somewhere other than a bagel" wonder of a sauce. A killer combo.

Zoodles with creamy salmon sauce

If you still think all pasta has to be noodles, grab a couple of zucchini and a vegetable peeler (or spiralizer) and try your hand at making zoodles. What looks like a big pile will cook down and be gobbled up in no time. Especially once you top them with this "cream cheese meets smoked salmon somewhere other than a bagel" wonder of a sauce. A killer combo.
USMetric
4 servingservings

Ingredients

  • 2 lbs 900 g zucchini
  • 2 tbsp 2 tbsp olive oil
  • salt and pepper
  • 1 cup 225 ml heavy whipping cream
  • 4 oz. 110 g cream cheese
  • ¼ cup 60 ml chopped fresh basil or fresh cilantro
  • 1 1 lime, juicedlimes, juiced
  • 1 lb 450 g smoked salmon

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Wash the zucchini and cut them into thin, pasta-like strips using a peeler, mandolin or spiralizer.
  2. Place the zucchini in a colinder, add salt, and mix to coat the strips. Set aside for 5-10 minutes and then press to discard excess liquid.
  3. Meanwhile, mix cream cheese, cream and lime juice in a small sauce pan. Bring to a simmer and cook for a few minutes while stirring.
  4. Lower the heat and add herbs and the smoked salmon, cut into thin strips. Season with salt and pepper.
  5. Add oil to a frying pan and put over medium high heat. Add zucchini spirals and fry for a minute or two. Season with salt and pepper. Serve immediately with the sauce.

Tip!

Not quite ready for zoodles? Try this easy but delicious wonder sauce on our keto pasta instead!

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10 comments

  1. 1 comment removed
  2. Amy
    I just made the smoked salmon with zoodles for dinner tonight. So yummy and easy to make. It's my new favourite! Thank you for yet another great recipe. :)
  3. Cathy
    Made this today! So yummy. I didn't have any limes, so I just squeezed in some Real Lime juice. It may have been a bit much...but it was great like that.
  4. Dan
    Loved it! ...pretty rich....I had smaller portions, and have more for leftovers.
  5. Valerie
    There isn't any way this could be healthy from a sodium perspective. The dish was SO salty we couldn't finish it. Since the smoked salmon is already so salty, this recipe should not be adding more salt to any of it. Next time I make this I will simply season two salmon filets, grill them, and then shred them into the sauce. I do not recommend this recipe as presented unless you're looking for a wicked blood pressure increase.
  6. Patricia
    @Valerie, how much salt did you add? I had no problem with the recipe since it does not specify amount of salt. Its according to your taste. Next time avoid adding extra salt ;)
  7. Fiona
    Just made this for dinner and it was easy to make and so delicious. My husband loved it too....definitely one of my faves!
  8. HEIDI
    This is my new favorite recipe!! I made it last night. I used fresh salmon instead of smoked. So rich, and decadent! Thanks for making keto a pure pleasure.
  9. Monika
    made this today and its delish!!!! Ty for recipe and will deff make this again :-)
  10. Sean
    Loved it. I don't agree about the salt. It was salty but in a delicious way. I only use fresh and good quality salt which might help.
    You should squeeze a lot of the salt on the zucchini off and then absorb even more whth the kitchen paper. I put really a lot of fresh coriander (cilantro) in mine which was a great fresh element. I also added a little chicken broth, my friend and I loved it.
  11. Belinda Tregenza
    I made this, kind of modified.... I used zucchini ribbons (I didn't pre-salt the zucchini), and asparagus pieces, the herbs I used were fresh dill, and lemon zest, and fresh ground pepper. I cooked it lightly, and poured it over a dish of cooked cauliflower and broccoli florets. The flavours combined with the smoked salmon were really really good, creamy and delicate!

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