Sea Salted Salmon on a bed of Zucchini "Noodles"

Simple food, simply prepared with minimal processing means healthier eating.  Most of the time.  At least that's what I tell myself.  At least the lack of migraines when I eat this way tells me I'm on the right track to living in a healthier way.

I broke down and got a mandolin with my stash of birthday cash.  Its a super sharp tool that slices uniformly any veggie that you want and adjusts to any depth you would want.  Add in the nifty julienne option and you can do perfectly uniforms trips in narrow or wide sizes.  Think noodle sized or french fry size with minimal effort.

I have to confess the zucchini as a noodle isn't an original idea.  I copped it from some TV show on where it was done as a the base for an appetizer.  I thought to myself then....hmmmm great way to use the old zucker in a new way and have fun with it.  Enter the mandolin that can slip slice and julienne perfectly long spaghetti like strands.  Being neutral in flavor you can zip it up as much as you'd like.  Added boner is swapping out fiber for carbs.  Total. Win.

The salmon is simply prepared.  Pepper and smoked sea salt then roasted.  Tastes lightly smoked as if done on a grill with out the fuss of charcoal.

Sea Salted Salmon on a bed of Zucchini "Noodles"

• 2, 8 oz salmon fillets
• fresh cracked black pepper
• Smoked Sea Salt
• 2 long medium sized zucchini
• 1 tomato
• 1 t garlic powder
• fresh cracked black pepper
• sea salt or kosher salt
• olive oil

Pat salmon fillet dry.  Prepare  baking sheet with a light spritz of cooking spray. Season with pepper and smoked sea salt.  Place on prepared baking sheet and oven roast at 350F for 20 minutes.

While salmon is roasting wash your zucchini and dry them.  Prepare mandolin to slice thin julienne strips of the veggie.  Run zucchini across the cutting blades in long straight strokes stopping when you get to the seed core.  Rotate to each side cutting to seed core.  Discard seed cores.  Dice tomato, add zucchini and toss with garlic powder.

Heat a pan coated with a couple of tablespoons olive oil until starting to shimmer. Add zucchini mixture.  Toss to coat with oil.  Stir fry turning with tongs gently several times until they are soft and spaghetti like, about 8-10 minutes.  Season with salt and pepper to taste.

To plate divide "noodles" between two plates.  Top with salmon fillet.  Enjoy with a nice bottle of sauvignon blanc.

"Noodles" of julienned zucchini with tomato and garlic powder resting

"Noodles" stir frying and softening

Roasted Shrimp and Polenta

I'm really into the clean food movement, little if any processed foods in our diet here.  I like to start with good fresh ingredients and build flavor the old fashioned way avoiding tons of salt and preservatives.

I really like the Golden Pheasant brand polenta easily found in local grocery stores. Its just the right grind and fresh corn flavor to build flavor upon.  The key to polenta without lumps is to stir constantly with a whisk and slowly add polenta to the boiling water in small amounts and incorporate completely before adding the next bit.

Roasting shrimp is stupid easy and they can marinate in the flavors while you prepare the polenta.  They simply roast in a hot oven until pink and cooked through...no effort on your part once they are on a sheet tray.

Roasted Shrimp and Polenta

• 1 c Golden Pheasant polenta
• 2 c water
• 1/2 t garlic salt
• 1/2 c grated Parmesan
• 2 lbs 21-25 count shrimp
• 2 T minced garlic
• 3 T olive oil 
• 1 T dried thyme
• 1/4 t red pepper flakes
• salt 
• pepper

Preheat oven to 400f

Peel and clean shrimp.  Place in mixing bowl.  Add minced garlic, olive oil, red pepper flakes and thyme.  Toss to combine.  Set aside while preparing the polenta.

Bring water to a boil in a small sauce pan.  Add garlic salt.  Slowly whisk in polenta meal until it is well combined with no lumps.  Reduce heat to low and simmer slowly, stirring continuously until thick and big bubbles puff their way to the top...15-20 minutes.  Reduce heat to lowest setting and stir in Parmesan cheese.  

Spread shrimp onto a rimmed baking sheet.  Season with salt and pepper to taste. Bake in preheated oven 5-7 minutes until pink and cooked through.

Put a dollop of hot polenta in a serving bowl.  Ring it with Roasted shrimp and enjoy!