Ingredients

Makes 4 servings

• 1½ lb. salmon, cubed

• 2 courgettes (zucchini), sliced into “noodles” with spiral slicer or julienne blade of mandoline

• 1 tablespoon of canola or peanut oil

• 2 tablespoons olive oil

• ½ lb. cherry tomatoes, halved

• Salt and pepper

Marinade:

• 2 tablespoons olive oil

• 1 clove of garlic, minced

• Pinch of paprika

• Pinch of chile powder

• ½ lemon

• Salt and pepper

Procedure

1. In a bowl, mix the olive oil, garlic, paprika, chile powder and grated lemon rind.

2. Season with salt and ppper.

3. Pour the marinade over the cubed salmon and leave to marinate for a few minutes.

4. In the meantime, use a spiral slicer or julienne cutter to slice the courgettes into “spaghetti noodles”.

5. Heat the canola or peanut oil in a skillet.

6. Sauté the courgette noodles and garlic for 2 minutes, until soft.

7. Season with salt and pepper and remove from the pan.

8. Set aside.

9. In the same pan, sauté the cubed salmon for 3 to 4 minutes until tender.

10. Remove the salmon from the pan and briefly sauté the cherry tomatoes.

11. Return all the ingredients to the pan and warm briefly over a high heat.

12. Transfer to serving dish and garnish with fresh basil.