Salmon with Lemon and Parmesan Cream Sauce and Zucchini Noodles

Directions

1. Using a mandolin or a spiralizer, thinly slice the zucchini lengthwise to create noodles. Transfer to a colander, then toss with sea salt. Let rest at room temperature for 15 minutes.
2. Season the salmon cubes with salt and pepper. Heat the olive oil in a large skillet over medium-high heat, then add the salmon cubes and sauté for 3 to 4 minutes, or until golden. Transfer to a bowl, cover loosely, and keep warm.
3. Place the skillet back over medium heat and melt the butter. Add the garlic and shallot and cook, stirring continuously, for 2 minutes. Whisk in the flour and cook for 1 minute. Whisk in the chicken broth, then add the white wine and lemon juice. Bring to a boil, then lower the heat and simmer, uncovered, for 5 minutes. Whisk in the cream and Saputo very fine shredded Parmesan cheese, then the capers. Add the salmon cubes and gently toss to coat with the sauce. Keep warm while preparing the zucchini noodles.
4. Pat the zucchini noodles dry using paper towels or a clean kitchen towel. Heat the olive oil in a large skillet set over medium-high heat, then add the garlic and stir for 30 seconds. Add the zucchini noodles and sauté for 2 to 3 minutes, just until warm.
5. Divide the zucchini noodles between serving plates. Top with salmon and lemon and Parmesan cream sauce, and garnish with Saputo very fine shredded Parmesan cheese and chopped parsley.