22
“SPAGHETTI” WITH DICED TOMATOES
AND WILD SALMON
This satisfying one-pan meal is nutritious
and packed with fresh Mediterranean fl avor.
Makes 2 to 3 servings
1. Assemble the Cuisinart
®
PrepExpress™ with the
3.0mm Shred/Spaghetti Cone and Straight Feed
Tube. Spiralize the zucchini. Reserve.
2. In a large sauté pan, heat the olive oil over medium-
high heat. Once hot, add the salmon, skin side down.
Sprinkle with salt and pepper and sear, about 2
minutes. Add the olives and capers. Cook for 1
minute. Carefully add the diced tomatoes with the
liquid, cover, and reduce heat to low. Gently simmer
until cooked, about 10 minutes.
3. Once salmon is ready, transfer to a serving plate.
4. Continue cooking sauce, uncovered, until most of the
liquid has evaporated. Add the spiralized zucchini
zoodles and toss to just warm through.
5. Taste and adjust seasoning as desired. Zucchini will
release liquid during cooking; serve sauce and
(zoodles) with a slotted spoon.
Nutritional information per serving (based on 3 servings):
Calories 268 (56% from fat) • carb. 12g • pro. 18g • fat 17g
sat. fat 2g • chol. 42mg • sod. 924mg • calc. 52mg • fi ber 3g
2 MEDIUM ZUCCHINI, 1 POUND,
TRIMMED
1 TABLESPOON EXTRA VIRGIN OLIVE
OIL
½ POUND WILD SALMON
¼ TEASPOON KOSHER SALT
PINCH FRESHLY GROUND BLACK
PEPPER
½ CUP PITTED KALAMATA OLIVES,
ROUGHLY CHOPPED
1 TABLESPOON CAPERS, DRAINED
AND RINSED
1 CAN (14 OUNCES) DICED
TOMATOES
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