Nut-Crusted Salmon
over Zoodles

Line a large sheet pan with parchment.

Spiralise all 4 zucchini into a colander set over a bowl or the sink. Toss with 1 tsp salt to draw out water. Leave to drain while you do everything else — at least 30 minutes, longer is fine.

In a blender or food processor, combine the drained tuna, anchovies, 2 egg yolks, capers, garlic, and lemon juice. Pulse to a paste, then with the motor running, stream in the 100 ml olive oil until smooth and creamy — about the texture of mayonnaise. Taste; adjust with extra lemon, pepper, or a splash of water to loosen if needed. Transfer to a jar and refrigerate. Keeps 3–4 days.

Dice the guanciale finely and render in a cold pan over medium-low heat, stirring occasionally, until the fat has run and the pieces are golden and lightly crisp — about 8 minutes. Do not rush with high heat; the fat should render slowly. Transfer the meat to a small container. Pour the rendered fat into a separate jar. Refrigerate both. They keep 4 days and are used one portion at a time.

In a wide shallow bowl, combine the ground almonds, hemp seeds, chopped pumpkin seeds, parmesan, lemon zest, thyme, paprika, pepper, and salt. Stir well so the parmesan is evenly distributed throughout the mix.

Pat the salmon fillets very dry — this is essential for the crust to grip. Whisk the 2 egg whites with a pinch of salt in a small bowl until lightly foamy. Brush each fillet generously with egg white on the top and sides, then press firmly into the crust mixture, packing it on. Place on the prepared sheet pan, crust side up, and drizzle each fillet with about ½ tsp olive oil.

Bake at 200°C for 12–15 minutes, until the crust is golden and the salmon flakes when gently prodded (internal temp 52°C for medium, 58°C for fully cooked). For a crispier top, flash under the broiler/grill for 60–90 seconds at the end — watch it like a hawk, the nuts catch quickly. Cool on the pan, then refrigerate.

Press the salted, drained zoodles between clean tea towels — or wring them out in a nut-milk bag — until they're genuinely dry. This is the single biggest factor in storage quality; soggy zoodles ruin everything by day 2. Store in an airtight container lined with paper towel above and below the zoodles. They keep raw for 4 days.

Wash and thoroughly dry the leaves; store in a container lined with paper towel. The cherry tomatoes stay whole until serving. Slice the cucumber the day you eat it for best texture, or pre-slice and store on paper towel. Keep walnuts, oil, and a fresh lemon to hand. Compose each salad fresh.

Plate one portion of the raw zoodles (200 g) in a wide shallow bowl. Either eat the salmon cold or at room temperature (genuinely excellent with cold tonnato — try it before reheating), or warm gently: 150°C oven for 8 minutes, loosely tented with foil. Top the zoodles with one fillet and spoon 3–4 tablespoons of tonnato around and over them. Toss leaves, halved tomatoes, cucumber, and a tablespoon of walnuts with 1 tsp olive oil, a squeeze of lemon, and a pinch of salt; plate alongside.

Warm the salmon gently: 150°C oven for 8 minutes, loosely tented with foil. While it warms: whisk the 4 egg yolks with the grated Pecorino and Parmesan and a generous amount of cracked black pepper until thick and pale. Warm one portion of guanciale pieces in a small pan with a spoonful of the rendered fat until just heated through. Add the raw zoodles (200 g) and toss in the fat for 30 seconds over medium heat to warm through. Remove the pan from heat entirely. Immediately pour the egg and cheese mixture over and toss rapidly until creamy — the residual warmth sets the sauce without scrambling it. Plate, top with the salmon fillet, and finish with extra black pepper. Compose the salad alongside as usual.