Make the courgetti by topping and tailing the courgette, then shaving fine ribbons using a potato peeler. Place in a jug or bowl of chilled water
Slice the fennel as thinly as possible and remove the core. Save any fronds for garnish
Zest the lemon and squeeze the juice
Cut the potato into small segments.
Place the fennel and potato in a steamer and cook over boiling water for about 8 minutes
Drain the courgetti
Heat the oil in a non-stick wok, then add the courgetti and stir gently till they start to go translucent
Add in the potato and fennel and stir through. Then add the salmon, torn into bite size strips if necessary
Stir in the lemon zest and juice and season well with salt and pepper
Allow the mixture to cool just a little and the flavours blend. Serve garnished with mint and/or fennel fronds
A small potato will add texture and depth to the dish. Depending on the calories you have left you can add more than one (allow 75cal per 100g)
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