Salmon and zucchini

By on August 13, 2013

Salmon and zucchini

Jazz up simply grilled salmon and summer vegetables with a zesty sauce based on the classic Spanish romesco. Made with roasted red peppers, tomatoes and almonds, this sauce is a great match for any seafood, poultry or vegetables. Using smoked paprika brings out the flavors from the grill. Serve with: Grilled baguette.

Pan-seared salmon with sumac-tossed zucchini and chilli tomatoes
You’ll need:

2 salmon fillets
1 tablespoon of Worcestershire sauce
2 slices of lemon
25 grams of butter
The zest of half a lemon
Salt and pepper to season

For the chilli tomatoes:1 large tomato
1 tablespoon of olive oil
¼ teaspoon of chilli powder
¼ teaspoon of cumin
Salt and pepper to taste

For the summac-tossed zucchini:4 small zucchini, halved lengthwise
¼ teaspoon of ground black pepper
1½ teaspoons of summac
1½ tablespoon of olive oil
Salt to taste

With each salmon fillet, score the skin about one half inch deep. Score down the entire length of the fillet. In each score, sprinkle a little salt. In a small bowl, mix together the lemon zest, Worcestershire sauce, lemon zest and pepper. Place the salmon on a plate and glaze it with the mixture on both sides; top each fillet with lemon slices and leave to rest in the fridge for 20 minutes.

Place a pan over medium heat and melt the butter until it gets frothy. Allow the pan to get hot before adding the salmon fillets skin-side down. Don’t fiddle with it and don’t turn it over for approximately 7-8 minutes. The skin will crisp up and the flesh will have cooked through except for the top. Turn the fish over carefully and baste it with the pan juices as it continues to cook for 1 minute. Turn the heat off but leave the salmon in the pan to remain warm as you plate.

For the tomato: Cut the tomato into thick even slices. Sprinkle the tomato slices with spices and seasonings on both sides. In a large pan, heat 1 tablespoon of olive oil on medium heat. Once the oil is hot, arrange the tomatoes in the pan and leave them for a minute and a half before flipping them over to the other side. Cook for another minute or two until the tomatoes are tender to the touch and have started to color. Take them off the heat and reserve for plating.
For the zucchini: Coat the halved zucchini in olive oil then dust with sumac and black pepper. Finish off with salt and place in a hot pan on medium-high heat. Cook for 3-5 minutes and toss frequently. Remove from the heat when fork-tender. Reserve for plating.

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