I am all about making things easy and simple. During the weekends, I can cook complicated things, but for the weekdays, it has to be fast and furious!! However, it doesn’t hurt if it looks hard and complicated, that is just an added bonus.
There is nothing worse than you cooking for hours and having people not realizing that you spent most of your day in the kitchen… I learned that early on. One time, I must have been an early teenager, I cooked some chinese complicated dish. It took almost a whole day. When I finally was done, my brothers came home, and it just said “swoosh” and that was the end of that. All gone in a matter of a split second or two. I’m not even sure they knew what they ate. It was the last time I did a complicated family dinner. I was so disappointed. But, that is how my mother (and so many other cooking parents all over the world) must have felt many times.
I try to come up with simple but fun ways of cooking things, in particular vegetables. It is a little “tricky” for some people to eat that in my house… I see these little isolated vegetable islands on my husbands plate… But, if I make things fancy looking or different from its original shape, it works. (Hm…isn’t that what one does with children, tricking them into eating vegetables??)
Anyway, A really smart way of skipping some carbs is to make zucchini spaghetti. It actually tastes great.
You can serve it to so many things. I choose salmon today…
Sesame Salmon with Zucchini “spaghetti”.
Fresh salmon. As many pieces as per people you are serving.
Sesame seeds, white non toasted.
Zucchini, yellow and green. Be sure it is fresh and firm or it will taste very bitter.
1 Lemon or lime, squeezed. Or half a lemon, half a lime.
1/2 cup Mirin (next to the soy sauce in the grocery store.)
1/2 cup Soy sauce.
1/2 cup rice vinegar (or vinegar of your choice. You could also use balsamic vinegar.)
1/2 bunch of cilantro or Mexican cilantro. Finely chopped.
Pinch of salt.
Oil for frying.
Salt & pepper to taste.
Use a zester to carve out long spaghetti like strips from the zucchini. Disregard the center that has all the seeds. Collect all the spaghetti into a bowl.
Mix Mirin, soy sauce, lemon/lime, cilantro, vinegar & the pinch of salt together. Pour over the “spaghetti”. Let sit and have the tastes “marry” while you cook the fish.
Pour out the sesame seeds onto a plate. Salt and pepper to taste. Dry the salmon and push it firmly down into the seeds. Let it be very well coated. Don’t forget the sides. You could even do this a little ahead of time and let it rest in the fridge.
Heat up some oil on medium heat. Cook the salmon until seeds turn golden brown. Be sure to not have the heat on too high, or you would just burn the seeds and have the salmon still being raw.
Swirl the zucchini spaghetti onto a fork. Make it into a little “birds nest.” Plate it and place the salmon on top. Decorate with some slices of lemon or lime and sprinkle over some sesame seeds..