Clean zucchini and slice into very thin slices, season with salt.
Finely dice shallots. Dice salmon. Sauté shallots in butter, add curry, fill up with stock and whipped cream. Simmer gently for 5 minutes. Add zucchini and salmon. Season with salt, cayenne and juice of one lemon.
Tip: Zucchini is a type of pumpkin and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!
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