All Recipes · Bread Alternatives · Brunches · Dinners · High Protein · Lunches

Courgette Zucchini Toast with Creamy Salmon Mix

2017-04-14-07.31.55-1.jpg.jpegOh, look! Another one of these absolute fluke creations! I hadn’t eaten all day and wanted something quick and convenient. I was NOT expecting a little bundle of creamy and crunchy, savoury, flavoursome, salmony, indulgent GLORY to enter my mouth and subsequently mytastysoul, but it was too good not to share.

2017-04-14-07.32.10-1.jpg.jpegThese ultra low-carb bites of deliciousness can be enjoyed hot or cold and are a great way to get your protein and healthy fats in. I know, I know, ‘courgette as toast?’ but something I miss from not eating bread is layering my food onto something crunchy – and this does just the trick, with added deliciousness.

2017-04-14-07.31.53-1.jpg.jpegI had coincidentally just arrived home from town with my first ever jar of tahini, intended for baba ganoush, but as I saw it laying there on the counter, “sure, fuck it” I thought and thus this little masterpiece was created.

2017-04-14-07.32.15-1.jpg.jpegIt’s ridiculously simple – it only took me ten minutes! Okay, 15 after all the photos! RIGHT 20 AND I ATE IT COLD THEN, OKAY?!

Recipe below the following druel-worthy photos! Enjoy

2017-04-14-07.32.03-1.jpg.jpeg2017-04-14-07.32.07-1.jpg.jpeg2017-04-14-07.31.48-1.jpg.jpeg


Ingredients

  • 1 salmon fillet (100g)
  • 10g sundried tomato & basil pesto – I used this DELICIOUS organic one
  • 5g light tahini – I used this organic one 
  • 1 spring onion
  • small bunch fresh parsley
  • ½ tsp fresh lemon juice
  • sea salt & black pepper, to taste
  • ½ courgette, sliced lengthways
  • optional toppings: cucumber, baby tomatoes

Directions

  • Steam the salmon fillet for 5-10 minutes, until thoroughly cooked. (duh)
  • Toast the courgette slices in a toaster-proof bag for 3 minutes, or under the grill – just until slightly juicy, but still dense. Overcooking will make them floppy!
  • While the courgette is toasting, shred the salmon with a fork in a mixing bowl and add in the red pesto, tahini, spring onion, parsley, lemon juice and sea salt and black pepper, to taste.
  • When the ‘toast’ has popped, lay them flat on a chopping board and spoon your mixture onto each courgette piece.
  • Top with any additional toppings that tickle your fancy! I used baby tomatoes & cucumber.
  • Enjoy! Let me know in the comments if you give these a try!

Macros/Nutrition

  • Calories 309
  • Protein 26.5g
  • Fat 22.8g
  • Carbs 0.9g

 

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