White Cotton Peonies

From the title, you can tell two things. Firstly, I have a spiralizer and secondly I’ve been reading Hemsley & Hemsley. This isn’t actually one of their recipes, but it definitely inspired me…


So let’s start by taking a look at what you’ll need to pick up from the supermercado….

Ingredients (serves 4)

2 tsp Ghee or Butter (I choose Ghee due to it’s natural properties)
1 Diced Onion
3 Garlic Cloves, crushed
4 Organic Salmon Fillets
4 Courgettes
6 Field Mushrooms
3 tbsp Smoked Paprika
10 Blanched Almonds
1 Chopped Red Chilli
6 Drained large roasted peppers (jarred)
8 Large tomatoes
Sprigs of Basil
A Small Quantity of Parmesan as Required


Step One

Preheat your over to 200 degrees fahrenheit . Add 1 tsp of Ghee or Butter to a baking tin and place it in the oven to melt for a couple of minutes. Taking the baking tin out of the oven, place your salmon fillets, turning them over in the oil so that they are thoroughly coated, before sprinkling half of the paprika over them and rubbing. Leave to one side for the flavours to absorb.

Step Two

Apply 1 tsp of Ghee/Butter to a frying pan with the onion and cover to simmer for 8 minutes or until the onion is browned. Apply the crushed garlic and chopped chilli and cook for another minute.

Add the chopped tomatoes, paprika and balsamic vinegar, bringing to the boil before leaving to simmer for 15 minutes. Apply 3 of the roasted peppers, sliced.

Step Three

After 5 minutes, place the salmon fillets into the over, uncovered to cook.

Go ahead and place the roasted peppers (drained), almonds and a pinch of salt with two tablespoons of water to a blender until it becomes a paste. Add to the pan with the remainder of the peppers and season to taste.

Step Four

Run the 4 courgettes through your spiralizer and apply to a small hot wok containing 1 tsp Ghee/Butter. Cook for one minute until the courgette is softened.

Step Five

Plate up the courgetti. Spoon a generous amount of the tomato sauce on top and lay the spiced salmon on this bed. Top with a couple of leaves of basil and sprinkle with parmesan to your taste.

I hope that you enjoy it. I’d love to hear what you think! I personally found it scrummy without leaving me feeling heavy as I often do after pasta. I’m a convert!

M xox

Melanie Kentish

Hi! My name's Mel and I'm a 30 something blogger living in Windsor, UK with my two ginger cats and a rather handsome husband. White Cotton Peonies is the place where you'll find my ramblings on health, fashion, beauty, food and my random adventures as a soon-to-be mum. Enjoy.