Coconut Curry Salmon and Zoodles

1.
In a small bowl whisk together the coconut milk, curry paste and a pinch of salt.
Place your salmon, skin-side up in a small baking dish and pour the coconut sauce over top.
Spoon the sauce all over the fish to cover it.
Cover with plastic wrap and refrigerate for at least 2 hours.
2.
Once the salmon has marinated, make the zucchini noodles: 3.
Using a 5 or 7mm julienne blade on your mandolin, slice the zucchini into long noodles.
4.
Place a strainer over a large bowl and place the noodles into the strainer.
Sprinkle with salt and let it sit for 30 minutes, stirring around every so often to release the water.
5.
Remove salmon from the fridge and remove the plastic wrap.
Heat your oven to 450 F and gently flip the salmon over, so that the skin-side is down.
6.
Spoon more sauce over top then put dish into the oven and bake until the fish flakes easily, about 10-12 minutes.
Transfer the fish to a plate and cover with tinfoil to keep warm.
6.
Squeeze out all the excess water from the zoodles and place them back into the bowl.
Pour the remaining coconut sauce over the zoodles and mix will.
7.
Divide the zoodles between two plates, top with salmon and garnish with fresh mint and additional salt, if needed.
8.
Devour!