Now that spring has finally arrived it’s time to fire up the grill again. I can’t tell you how happy I am that the snow is gone. With the change in weather we should now be starting to crave lighter foods that spring offers. I know for me, I can’t go a day without eating a fresh salad.
Thai dishes are generally bursting with flavour from ginger, spices garlic and lime and this dish is no exception. These noodles are light but still really satisfying. If you do not have a spiralizer or mandoline you can shred the zucchini with a vegetable peeler as well.
For those of you that love Thai I would recommend making extra curry sauce and store in a jar in the fridge for another meal later in the week. This dish comes together really fast and zucchini noodles only need a few minutes to cook. You can also serve this with grilled chicken or make it vegetarian and serve with quinoa. Either way the entire family will love it.
Grilled Marrakesh Trout
Serves 2
Ingredients:
- 1 wild trout fillet with skin
- coconut oil
- Marrakesh Salmon Seasoning
Directions:
- Preheat a grill to 500 degrees F. Rub the trout with coconut oil. Season the skinless side of the salmon generously with the seasoning.
- Place the trout skin side down on the hot grill. Cook for 4 minutes and gently turn grilling the opposite side for another 3 – 4 minutes depending on the thickness of the fish.
Thai Green Curry Zucchini Noodles
Serves 2-3
Ingredients:
- 1 Tbsp. coconut oil
- 1 onion, finely diced
- 2 garlic cloves, minced
- 1 Tbsp. minced ginger
- 1 tsp. turmeric
- 1 tsp. curry powder
- 1 tsp. ground coriander
- 1 Tbsp. Thai green curry paste
- 2 cups coconut milk
- ½ cup cilantro (plus more for garnish)
- 3 kaffir lime leaves
- fresh squeezed lime juice
- ½ tsp. sea salt
- toasted cashews for serving
Directions:
- Using a spiralizer or mandoline make the zucchini noodles and set aside.
- Add the coconut oil to a sauté pan along with the onion. Over low heat sauté the onion until soft, about 5 minute. Add in the garlic, ginger, turmeric, curry powder, coriander and curry paste. Cook for 2 – 3 minutes. Pour in a little coconut milk to the pan and stir to combine allowing to cook for another few minutes.
- Pour all the ingredients into a high speed blender adding the cilantro, lime leaves and the remainder of the coconut milk. Blend until smooth.
- In the same skillet add zucchini noodles and desired amount of curry sauce. Reserving some extra sauce for garnish.
- Heat the noodles and sauce until everything is hot and the sauce begins to boil. Cook the noodles for 3 – 4 minutes or until the noodles still have some bite.
- Plate the noodles, top with grilled trout, chopped cashews, cilantro and a lime wedge.
