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Thai Salmon Courgetti

Spiralised vegetables, such as courgettes or carrots, are fun to eat, taste delicious and make a healthy, low-calorie addition to any meal. If you don’t have a spiraliser, you can use a julienne peeler, mandolin slicer or even a thin potato peeler.

Serves: 2 Prep Time: 15 minutes Chill Time: 10-15 minutes Cook Time: 8 minutes Calories: 200kcals Steps: 2


2 x 100g courgettes 2 tbsp rice vinegar 2 tbsp Nam Pla (fish sauce) Few drops of artificial sweetener Spray oil 2 x 100g salmon fillets ½ tsp toasted sesame seeds 1 small red chilli, deseeded and diced A few sprigs of chopped coriander or thyme to garnish


1. With a spiraliser, cut the courgettes lengthwise with blade C into long thin strands. If you don’t have one, slice them lengthwise very thinly with one of the alternatives (see intro above).

2. Put the courgette strands in a bowl with the vinegar, Nam Pla and a few drops of artificial sweetener. Toss very gently to avoid breaking them. Cover with cling film and chill in the fridge for 10–15 minutes.

3. Lightly spray a non-stick frying pan with oil and place over a medium heat. When it’s really hot, cook the salmon fillets for 3–4 minutes each side until cooked through. Remove from the pan and cut into slices.

4. Reduce the heat to a bare simmer and add the courgette strands and marinade to the pan with the sesame seeds and chilli. Warm through very gently for 1–2 minutes. The courgettes should be slightly tender but still firm.

5. Divide between 2 serving plates and top with the salmon and sprigs of thyme or chopped coriander. Serve immediately while still warm.

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