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Preparation
Using a vegetable peeler, cut the zucchini into long ribbons until you have 6 cups.
Place in a large bowl and add the zest of both lemons, olive oil and a pinch of salt.
Mix and let marinate as you cook pasta and salmon.
Cook pasta according to package directions.
Add salt and pepper to salmon and drizzle with fresh juice from 1 lemon.
Cook in the oven, on the stove or BBQ until cooked through but still tender. Do not overcook.
Heat orange juice in a small pot and dilute cornstarch in juice from remaining lemon.
Add cornstarch mixture to orange juice and heat until thick, stirring constantly. The sauce should be light and runny.
Drain pasta and mix with orange-juice sauce until blended.
Flake salmon and add to pasta along with tomatoes, zucchini ribbons and fresh basil.
Serve hot, warm or cold.