• 3 4oz salmon fillets
  • 4 medium zucchini
  • 16oz pure coconut water
  • 2tbsp creamy peanut butter
  • 1tbsp oyster sauce
  • 1/4 cup light soy sauce
  • 1/4 cup fresh lime juice
  • 3 scallions
  • 6 cloves roasted garlic (minced)
  • fresh dill (chopped)
  • sea salt and pepper



  1. Rinse and pat salmon fillets dry with a paper towel.
  2. Cut them in half.
  3. Season with sea salt, pepper and fresh chopped dill (to taste).
  4. Place halfed fillets in a pan with a tablespoon of olive oil, on medium-high heat. Let them sear, skin side down until golden brown (about 3 minutes).
  5. Then place them skin side down on a baking sheet and in the oven, pre-heated at 400 degrees for 7 minutes.
  6. Remove from oven.


  1. Place the coconut water, peanut butter, oyster sauce, soy sauce, lime juice and minced roasted garlic in a medium sauce pan on high heat.
  2. Whisk until mixture starts to boil, then turn it down to a simmer.
  3. Allow the sauce to simmer for 10 minutes, whisking occasionally.


  1. Cut the ends from the zucchini.
  2. Using a vegetable spiralizer, choose desired setting to cut into zoodles.
  3. Place 1/4 in a serving bowl, place 2 salmon fillets on top, then pour peanut sauce in at desired level.
  4. Garnish with chopped scallions. Enjoy!