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Cold Noodle Salad with Salmon and Tomato Jam


  • 100g Salmon
  • 350g Zucchini (made into Zoodles)
  • 1 small tomato (fruit allowance)
  • 1 Teaspoon Cumin
  • 1 Teaspoon Apple Cider Vinegar
  • 2 Teaspoons Tamari
  • ½ Teaspoon dried Parsley 
  • Salt and Pepper
  • Lemon Wedges to serve


1. Sprinkle Cumin, salt and pepper over one side of Salmon then cook in a non stick pan for about 3 minutes on each side, starting with the unseasoned side. Once cooked, set aside.

2. In a nutribullet, blitz the Tomato and add about 30ml of water as required.

3. Place Tomato blend into a tiny non stick Fry pan and add Tamari, Apple Cider Vinegar, Cracked pepper and Parsley.

4. Cook, stirring for about 5 minutes or until it thickens.

5. Place Zoodles in a bowl and add 80% of the Tomato Jam and mix thoroughly.

6. Serve Zoodles on a plate, top with Salmon (spice side up) and drizzle fish with remaining Tomato Jam.

7. Garnish with Lemon Wedges and sprinkle with Lemon juice.


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