Seared Huon Salmon with zucchini noodles (zoodles), mint and hazelnuts

Bahan-bahan

• 4 Huon Salmon portions, skin on
• 4 small zucchinis, cut into noodles* (about four cups)
• 1 punnet cherry tomatoes, halved
• 1 cup mint leaves
• 1/4 cup toasted hazelnuts, lightly chopped
• 80g Danish feta cheese
• Juice of 1 lemon
• 4 tbsp olive oil
• 1 tbsp butter

Kaedah

1. 1
   In a large bowl combine zucchini noodles, tomatoes, mint, hazelnuts and feta cheese. Toss with 1 teaspoon of lemon juice and 1 tablespoon of olive oil. Season to taste.
2. 2
   Season the salmon fillets with a pinch of salt. Heat the remaining oil and butter in a non-stick frying pan over a medium-high heat. Once the butter starts bubbling, add the salmon, skin-side-down, and fry for 4 minutes until crisp. Flip the salmon over, reduce heat and cook for 2 minutes more.
3. 3
   Remove from heat then pour over the remaining lemon juice. Transfer the salmon to a serving plate and baste with any of the buttery juices left in the pan.
4. 4
   Serve with the zucchini noodles on the side.