Salmon Mushroom Zoodle Marsala
Ingredients
- 8-12 oz sliced crimini mushrooms
- 1/4 cup olive oil, plus a drizzle for fillets
- 1/4 cup marsala wine (or white wine), plus a splash
- 4 salmon filets, amounting to about 1.25 pounds
- 4 Tbsp fresh thyme, divided in half, de-stemmed and chopped
- Salt and pepper to taste and season
- 2 zucchini, spiralized (zoodles)
- 1 can reduced fat coconut milk
- 1 cup chicken or vegetable stock
- 1/2 cup of white wine plus a splash
- 1 Tbsp lemon juice, plus 1/4 wedge for salmon
- 1 tsp arrowroot powder, optional, for thickening
- 3 tsp garlic powder
- 1 tsp paprika, optional, for a little kick
Instructions
- Preheat oven to 425 degrees F.
- In a large skillet, heat 1/4 cup olive oil. When hot, add mushrooms and toss in oil, cooking for 4-5 minutes on high heat, or until they begin to brown. Add in salt, pepper, a splash of white wine, and 1 Tbsp thyme, and stir. Sauté on medium-high heat to allow mushrooms to continue to brown—8-10 minutes total. Remove from heat and set aside.
- In a large saucepan, add coconut milk and chicken stock. Bring to a simmer on medium heat. Lightly whisk in white wine, paprika, garlic powder, 1 Tbsp thyme, salt and pepper to taste, and arrowroot powder (optional). Allow sauce to reduce down for 30-40 minutes. The sauce should thicken slightly. Add zoodles to sauce, and simmer until zoodles are slightly tender, but still crunchy—about 5 minutes—then reduce heat to low and mix in mushrooms.
- Prepare salmon filets by salt and peppering both sides. Line a baking dish or sheet with foil. Drizzle olive oil on the bottom to prevent sticking. Then lay in filets. Sprinkle with remaining thyme, squeeze 1/4 lemon, and drizzle with olive oil. Bake in oven for 10-12 minutes—be careful to not overbake!
- When salmon is done, remove from oven, carefully remove from foil, and gently nestle into the zoodles and sauce. Serve hot!
Notes
For dietary reasons, we used garlic powder, but you can use real garlic! Just heat 2 Tbsp of olive oil in the sauce pan, and then add 2 Tbsp of garlic to the oil, and brown for 3-4 minutes on medium-high heat before adding coconut milk and chicken stock! You can also sauté the zoodles and add them to the sauce!