With one avocado left in the fridge and an uncertainty that comes with loving Avo but not being 100% sure if it's s...' />

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Simple Salmon with Avocado Mousse & Zucchini Noodle

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So simple it couldn’t be any easier…

With one avocado left in the fridge and an uncertainty that comes with loving Avo but not being 100% sure if it’s still good to eat after a few days in the fridge… I was torn between smothered green toast or opt for something that won’t leave me disappointed if that last Avo has seen better days.

I opted for the less disappointing option, that was almost as easy as smothering the avocado on toast. I decided to incorporate it into a pesto recipe and toss it through fresh zucchini noodles.

You can imagine my sheer joy when I discovered that it was perfectly green inside!

Avocado and smoked salmon works, zucchini goes with just about anything so at the time it sounded like a very promising, fast dinner idea. It was, and it surprised us at how delicious it was.

What’s more, this recipe took less than 30 minutes to prepare and cook – winner!

Try it out with our dukkah recipe sprinkled over the top, it brings this dish together beautifully.


2 Salmon Fillets, skin on
Salt & Pepper
1 tbsp. Extra Virgin Olive Oil
Zucchini Noodle:
300g Zucchini spirals
1 tbsp. Extra Virgin Olive Oil
Avocado Mousse:
1 large ripe Avocado
1 c basil leaves, washed
2 tbsp. Lemon Juice
1-2 tbsp. Extra Virgin Olive Oil
1 Garlic Clove
Salt & Pepper to season


Prepare the Avocado mousse by peeling the Avo and placing in the bowl of a food processor with lemon juice.
Pulse until the avocado has a whipped consistency.
Peel the garlic clove and mince.
Add the basil leaves, 1 tbsp. of olive oil, garlic clove and season with salt and pepper.
Pulse again until the basil is completely shredded into the avocado and you have a thick consistency, if the mixture is very thick add the extra olive oil and pulse again.
For the zucchini noodles, add the oil to a fry pan and have the zucchini noodles ready to add to the pan for cooking.
To prepare the salmon rub salt and pepper into the flesh and skin sides, brush with olive oil on both sides.
Heat a grill or BBQ to high heat.
Cook the Salmon flesh side down for 6 minutes max.
Turn and cook the skin for 2 minutes.
Remove from the BBQ/Grill and aside for serving.
Heat the fry pan until almost smoking, add the zucchini spirals and saute briefly (approx. 2 minutes) until the zucchini is "al dente" and some pieces are slightly browned on edges.
Remove from the heat and add 1 tbsp. avocado mousse to the pan and stir through, for a creamier noodle add a second tablespoon and stir through.
Serve a pile of coated zucchini noodles with the salmon to the side and sprinkle dukkah over the plate if using.
Serve immediately.