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.
June 13 2017 recipe by , photo by , nutritional review by in Recipes, Dinner, Lunch, Meal

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, spiralized
  • 2 tbsp 2 tbsp olive oil
  • salt and pepper
  • 1 cup 240 ml heavy whipping cream
  • 4 oz. (½ cup) 110 g (110 ml) cream cheese
  • ¼ cup (1⁄3 oz.) 60 ml (11 g) chopped fresh basil or fresh cilantro
  • 1 1 lime, the juicelimes, the juice
  • 1 lb 450 g smoked salmon
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Instructions

  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!

Recommended special equipment

  • A colander
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13 comments

  1. 1 comment removed
  2. 2
    Amy
    June 13 2017
    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. 3
    Cathy
    June 15 2017
    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. 4
    Dan
    August 12 2018
    Loved it! ...pretty rich....I had smaller portions, and have more for leftovers.
  5. 5
    Valerie
    January 7 2019
    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. 6
    Patricia
    January 7 2019
    @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. 7
    Fiona
    February 1 2019
    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. 8
    HEIDI
    March 15 2019
    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. 9
    Monika
    April 15 2019
    made this today and its delish!!!! Ty for recipe and will deff make this again :-)
  10. 10
    Sean
    June 25 2019
    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. 11
    Belinda Tregenza
    August 21 2019
    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!
  12. 12
    Uwa
    March 7
    I love the recipe! I kind of modify a little, sins my diet is dairy free, so I mixed smoked salmon with herbs mentioned and majonaz with no salt because it’s salted already. Then I fried vegetables mentioned with some little carrots, redis, asparagus, garlic and arugula at the end, there I add just a touch of salt but more pepper and then I squeeze a half of lemon on my plate instead. My husband do not like lemon. It was absolutely outstanding delicious! Our new favourite recipe. Thank you.
    Reply: #13
  13. 13
    Reply to comment #12 by Uwa
    Kerry Merritt Team Diet Doctor
    March 7

    I love the recipe! I kind of modify a little, sins my diet is dairy free, so I mixed smoked salmon with herbs mentioned and majonaz with no salt because it’s salted already. Then I fried vegetables mentioned with some little carrots, redis, asparagus, garlic and arugula at the end, there I add just a touch of salt but more pepper and then I squeeze a half of lemon on my plate instead. My husband do not like lemon. It was absolutely outstanding delicious! Our new favourite recipe. Thank you.

    Sounds great! So glad you both enjoyed it!

  14. 14
    DEBORAH
    July 9
    I always salt my "zoodles" first as pulling out the water makes them much firmer and they only need a dunk in boiling water for 30 seconds to warm them AND it washes off all the salt. Maybe those who felt this was too salty are not rinsing the spiralized zucchini.....ya gotta do that. If not, it will be too salty. Lovely recipe by the way.

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