For this month’s #SaladSecrets recipe, Florette salad and Iceland supermarket surprised me with a delivery full of ingredients to create a deliciously healthy picnic (with a few treats snuck in to maintain balance!). As soon as I saw the salmon fillets I knew what my first recipe would be – its silky texture is a perfect partner for crunchy, peppery rocket leaves and I was intrigued to see if cooking the fish from frozen would affect the taste (it didn’t at all, so there’s no need to plan your meal the night before).
In typical British style the sun turned to rain the day after my package arrived, so my first recipe was enjoyed as an indoor picnic on my living room floor! This courgetti (courgette noodles) is a light alternative to wheat pasta and is a perfect light lunch or side dish, whatever the weather. You can enjoy the recipe as a cold picnic dish or fry for a ten minute meal.
Salmon, blueberry and rocket pesto courgetti
- 150g – 250g courgette
- 1 handful Florette wild rocket leaves, shredded*
- 1 tbsp lime juice
- 3 tbsp pesto – I used my nut-free, low fat pesto recipe made with wild rocket leaves instead of spinach
- 1 Iceland salmon fillet*
- 1 handful Iceland fresh blueberries*
- 1 tbsp (approx. 10g) crushed cashew nuts
- 1 tsp sesame oil
- Spiralise your courgette (or cheat and buy ready-spiralised courgetti!).
- Grill or bake the salmon – I use a George Foreman grill.
- Meanwhile, heat the lime juice in wok before stir-frying the courgetti, salad leaves and half the pesto for three minutes (omit the frying for a cold, raw ‘pasta’ base).
- Remove the courgetti from the pan and stir in the salmon, blueberries and cashew nuts before drizzling with sesame oil.