The award-winning TR Fire Grill is a seasonally-inspired, chef-driven American bistro with a passion for crafting fresh, artisanal dishes and culinary experiences.
Originally from Florida, USA, the TR Fire Grill recently made its mark in the heart of Kuala Lumpur as its first international destination when it opened in Pavilion Kuala Lumpur.
Zoodles – or shredded zucchini – are celebrated for being a healthier substitute for carb-based noodles or pasta.
Taking the feel-good element of the zoodle and the protein-rich salmon, TR Fire Grill introduced Salmon & Zoodles into the menu, which Chef Muhammad Bashir teaches us how to make right here.
Ingredients:
- Salmon
- Zoodles (shredded zucchini)
- Cream cheese
- Salt and pepper
- Sauce of your choice
- Lemon
Method:
- Slice the salmon into desired portions.
- Season the salmon with salt and pepper before grilling it.
- Leave on the grill for three to four minutes at medium flame till you get a golden sear.
- Soften a hefty dollop of cream cheese in a separate pan.
- Prepare a sauce of your choice to glaze over the dish.
- Add zoodles to the pan and mix well with the cheese for two to three minutes at medium heat.
- Once the cheese fully coats the zoodles, plate it.
- Place the grilled salmon on top of the zoodles.
- Spoon the sauce over the salmon.
- Serve with lemon for garnish.
This article first appeared in uppre.com