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Photos, Recipes & CookTales For Those Who Enjoy Cooking

Salmon with Zucchini Fettuccine

Serves 2


A CookTale

When the the 200 Calories and the 35 Carbs in 2 ounces of pasta  restrict you from the enjoyment, try Green or Yellow Zucchini Squash or both together, cut into ribbons with a Mandoline. I have a trick with this rather serious device, and it’s as easy as this. Cover the Vegetable with a potholder as you slice, that way your fingers will be protected from a nasty possible accident. It works every time!


12 ounces of Wild Salmon (in two equal pieces)

2 or 3, 8′” Zucchini’s

1 Small Onion thinly sliced

1 Clove of Garlic (smashed)

12 tsp of dried Aleppo Pepper (optional)

3 TB of Butter


Kosher Salt & Pepper



1. Heat a saute pan with the 2TB’s of Butter. When the sizzling stops add the Garlic, Onion & Aleppo Pepper.

After a very few minutes, add the Zucchini ribbons & saute until just tender, another few minutes, season with Salt & Pepper, & remove to a warm bowl.

2. In a second pan, non stick preferred, add another TB of Butter & a TB of EVOO. Saute for about 1-1/2 minutes a side & prepare to plate. With very fresh organic Salmon, the less cooking the better. Remember how great Salmon Sashimi tastes, & that in effect is what you’ll enjoy





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