On social media I dub myself as a ‘raw food enthusiast.’ What does this mean? Well, it means that I by no means eat exclusively raw food, but I absolutely love it—and love the way it makes me feel when the season is right. Raw food has provided me with a really amazing set of culinary tools. It taught me to look at food differently and understand flavors and combinations in a way that stretches my creativity beyond the traditional. Tell me to make a meat and three dinner and I would get super confused, but give me a bag of zucchini, a lemon and some olive oil—we can figure something delicious out. Embrace the vegetable. Break the traditional. Get creative!
Spring and summer are the best times of the year to start incorporating raw foods into your diet. Greens, leaves and sprouts are all in season. The weather is warmer so it is appropriate to eat more cooling foods. Eating more raw food is hydrating and helps combat sun exposure. And… it’s beautiful, delicious, and can be very easy. Making ‘pasta’ out of vegetables is one of the easiest and most versatile ways to start incorporating raw foods into your diet on the regular without having to think too hard.
There are two tools that make this recipe. You don’t need both, but for versatility I highly recommend each of them. The spiral slicer is one of the easiest ways to make a more traditional ‘noodle.’ Its great with zucchini, carrots, sweet potato, celery root, etc. It’s a very economical purchase and doesn’t take up much space. The second tool is a Japanese mandolin. It’s much smaller, easier to use and affordable than the French mandolin. The mandolin makes a less traditional ‘noodle’ but works great for a variety of different applications. We used the mandolin with a julienne blade in this recipe.
Insanely easy and beautiful, this recipe is amazing on its own but also makes the perfect base for a protein or any grilling you might be doing during these warmer months. We think it is especially nice with grilled or roasted salmon.
SALMON, ZUCCHINI PASTA + GOAT CHEESE
| INGREDIENTS |
- 1.5 lbs zucchini and summer squash, shaved into thin ribbons on the mandolin
- 1/2 lb parsnips, shaved into thin ribbons the mandolin
- 1 cup fresh peas, blanched
- 1/2 cup parsley, minced
- 1/4 cup mint, minced
- 1/2 cup marcona almonds, chopped (or pistachios)
- 1/4 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1/4 cup olive oil
- 1 teaspoon sea salt
- Freshly ground pepper, to taste
- 1/2 cup raw goat cheese, crumbled (optional)
- Microgreens for garnish
- 1 lb wild salmon, divided into 4 filets
- 1/2 lemon thinly sliced
- Pinch of sea salt
| ASSEMBLY |
Shave zucchini and toss with peas, parsley, mint and almonds. Whisk together lemon juice, lemon zest, olive oil and sea salt. Toss zucchini and peas with dressing. Gently fold in goat cheese. Garnish with extra ground pepper and micro greens to serve.
Preheat oven to 350.
Season salmon with a generous pinch of sea salt and thinly sliced lemon wedges. Wrap in parchment and roast for 20-25 minutes until fillets are fully cooked, but still moist and tender.
Serve like pasta with salmon on top. Garnish with black pepper and a drizzle of olive oil.