Family Meal: ‘Good Fats’ Hot-Smoked Salmon Pesto Zoodles

I am resurfacing to write a blog post, having just submitted my university assignment, before I dive into the next one… Plus, it’s Mothers Day, so I’m treating myself to a night off study! The boys of the house did very well today, with breakfast in bed, sugar-free chocolate and a copy of Annabel Crabb’s The Wife Drought. This afternoon I hid in the bedroom and caught up on The Good Wife (am I the only person in the world who still watches this show!?), and my husband slow-roasted Texan Brisket for dinner. πŸ˜€

The last few weeks have been full of fun, work and study. I turned 30 (finally!) in late April and managed to stretch the celebrations over nearly two weeks, including two kid-free nights away in Sydney with my husband, and a karaoke night back in Canberra with friends, complete with sneaky jelly shots.

Over these last weeks I’ve had more sugar and alcohol than I’m used to, admittedly with much of the sugar being in cocktail-and-jelly-shot-form. Which I don’t regret at all, because I eat what I want when I want, and don’t beat myself up about it. But, I did feel pretty awful at the end of it all. My blood sugar roller-coasted all over the place, and with it, my emotions. I briefly wondered whether I was having some kind of unexpected ‘turning 30’ crisis, but… Nah. I’ve been waiting to be in my thirties since I was about 15. It fits better.

During these times, when I feel like I need to get back into some real food and hit cravings over the head, I go back to meals like this one, which include some of my favourite foods, rich with satiating good fats. Bonus is, the whole family loves this meal. We fight over salmon in this house! It is very quick to make, so it’s suitable for a mid-week family meal; and the ingredients can be interchanged for with your favourite vegetables and flavours. Sometimes we include diced onion (saute at the start of cooking), sliced red capsicum, olives, or pine nuts.

'Good Fats' Hot-Smoked Salmon Pesto Zoodles

  • Servings: 4
  • Difficulty: Easy
  • Print

  • 4 zucchini, for zoodles (or use 500g spaghetti, or a combination of both! I often use half zoodles, half noodles)
  • 1/2 cup basil pesto, homemade or store-bought
  • 2 cups baby spinach
  • 185g packet hot-smoked salmon, flaked
  • 1 avocado, sliced
  • 1 large lebanese cucumber, halved lengthways and sliced
  • 2 large tomatoes or 8-10 cherry tomatoes, sliced
  • 50g fetta cheese, crumbled or cubed
  • 1-2 tbsp capers, to taste

1. Make the zoodles, or cook the spaghetti according to the packet directions. To make zoodles, use a spiraliser, or a ribbon vegetable peeler to make long ribbons of zucchini, before slicing lengthways into strips with a knife (this will resemble fettucine). I always save my zucchini ‘off-cuts’ in a zip-lock bag to dice up and include in a breakfast omelette!

2. For a softer zoodle, place the zoodles in a large bowl and cover with boiling water, for 1 – 2 minutes, before draining. For a slightly crisper zoodle, just skip this step – they will cook a little in the frying pan too, in the next step.

3. Over low-medium heat, lightly fry the zoodles and/or spaghetti, stirring through the pesto and baby spinach and hot-smoked salmon, until spinach is wilted.

4. Serve topped with all remaining ingredients. Yep, it’s that easy!

Smoked Salmon Pesto Zoodles

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