I was making a salad the other day and was slicing an onion and a cucumber with a knife, then used a flat peeler and a julienne on a carrot.
It took about 5 minutes in total. Five minutes.
When I was done, I realized: I could have done that in less than 60 seconds, with the spiralizer.
In true Homer Simpson fashion, I did a “doh!” and then sat down and developed a recipe that called for many different types of spiralized vegetables, to show how easily a meal can come together.
I think I more than enough got my vengeance against that knife, peeler, and julienne!
What’s wonderful about this recipe is that all of the spiralizing happens while the fish is in the oven, so when the fish is done cooking, the side noodle salad is ready and the meal is ready! That’s a big time saver.
While I feel most comfortable, confident and focused when cooking in the kitchen, I don’t want to spend all day there. The spiralizer is such a lifesaver, because it allows you to not only transform veggies into bountiful, healthy meals, but it is a great tool for prepping your veggies for recipes that may not necessarily be “spiralized.”
Lately, I’ve also been trying to incorporate more cuisines into my recipes, such as Spanish (with yesterday’s Basque chicken) and with today’s Indian-spiced noodle salad and fish. This way, I not only learn about other cultures (I read…. a lot!), but I hopefully hit home with my readers (I’m guessing you’re not ALL Italian American, like me.)
This flaky white fish is perfectly spiced and complements the curried nature of the vegetable noodle salad. I provided nutritional information for the whole shebang and just the noodle salad, in case you want to pair the noodle salad with a different protein OR if you just want to have it on its own, for lunch.
This recipe also stores very well for lunches – as long as you thoroughly pat down the cucumber noodles, they won’t release as much excess moisture and the carrots absorb most of the dressing and soften for a sumptuously tender texture.
Nutritional Information & Recipe
The whole meal:
Just the noodle salad:
Indian-Spiced Cod and Garbanzo Bean Salad
- For the fish:
- 2 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon ground ginger
- salt and pepper to taste
- 4 tablespoons lemon juice
- 4 cod filets or other flaky white fish
- For the salad:
- 1 large seedless cucumber
- 1 large carrot about 1 lb
- 1 small red onion
- 1 15- oz can garbanzo beans rinsed and drained
- 1.5 cups quartered grape tomatoes
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1.5 tablespoons extra virgin olive oil
- ½ teaspoon ground cumin
- ½ teaspoon curry powder
- ¼ teaspoon salt
- ground pepper to taste
- Preheat the oven to 450 degrees.
- In a small bowl, combine the cumin, coriander, ginger, salt, pepper and lemon juice. Place the fish in a shallow dish and pour over the spice mixture and toss around gently to coat. Bake the fish for 15 minutes or until fish flakes when forked.
- Meanwhile, spiralize the cucumber (Blade C), carrot (Blade C) and onion (Blade A). Pat dry the cucumber noodles thoroughly. In a large bowl, combine the garbanzo beans, tomatoes, cucumber, carrots and onion.
- In a screw-top jar or dressing shaker, combined the lemon zest, lemon juice, oil, cumin, curry powder, salt and pepper. Shake well.
- Pour the dressing over the bean mixture and toss gently to coat. Refrigerate until ready to serve alongside fish.