- 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
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.
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.
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.
Serve with the zucchini noodles on the side.