Salmon Steak, Zucchini Noodles and Sour Cream Guac
1 Lb Salmon Filet
4 Oz Zucchini Noodles
2 Tsp Flax seeds
3 Tbsp of EV Olive Oil
6 Oz of Full Fat Sour Cream
1 Tsp Jalapeno Pepper Minced
1 Tbsp Cilantro leaves
1 Oz of Red Onions
2 Oz of Cucumber
1 Tbsp of Lemon Juice
1/2 Tsp Garlic powder
Salt and pepper to taste
For the Guac Sauce chop onions, cilantro, cucumber, crush avocado, add minced jalapeño and season with lemon juice and salt to taste. Add sour cream, mix well and chill.
Preheat 9” nonstick ovenproof skillet to a medium heat and oven to 380F.
Scrub the salmon skin to discard scales or ask your seafood store counter man to do it for you.
Cut fish in two steaks and make several 1” long cuts on the skin of each to avoid shrinking while cooking.
Add 1 Tbsp of olive oil to the skillet, season steaks with salt from both sides and put them to the oil skin down, sear for 3 minutes from both sides and pull the pan in the oven for another 3-5 minutes to finish.
Preheat another wide skillet to a medium high, add olive oil and panfry zucchini noodles for 3-4 minutes, season them with garlic powder, salt and pepper and add flax seeds.