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
Method
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
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
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.