Salmon in sesame with zucchini and lemon zest
3 servings
25 minutes
Sesame salmon with zucchini and lemon zest is an exquisite dish that combines the sophistication of Italian cuisine with simplicity in preparation. Its origin is linked to the tradition of Mediterranean gastronomy, where fresh seafood is complemented by light, aromatic ingredients. The crispy sesame crust adds a rich nutty note to the tender salmon, while the zucchini in creamy lemon zest sauce creates a refreshing contrast. The flavor of the dish is perfectly balanced: the slight acidity of lemon highlights the sweetness of the fish, and the cream softens the texture of the zucchini, making it more velvety. The presentation on the plate looks elegant, and the dish is perfect for both everyday dinners and festive occasions when one wants to enjoy a harmony of flavors and aromas.
1
Remove the bones from the fish and use a sharp knife to cut off the skin. For this, place the fish skin-side down and slice the fillet while pressing the fish against the table with your fingers and keeping the knife parallel to the working surface. Cut the skinless fillet into not too small cubes.
- Salmon fillet: 450 g
2
Add 2 tablespoons of soy sauce to the fish, mix, and sprinkle sesame seeds. Mix again to ensure it sticks evenly to the fish.
- Soy sauce: 30 ml
- Sesame: 40 g
3
Place the fish in a heated pan, leaving space between the pieces. Fry evenly on all sides until lightly golden, then set the fish aside.
4
Cut the zucchini into 1 cm cubes and sauté, stirring, for 5-7 minutes. Then add chopped green onion, finely grated lemon zest, and lemon juice. Season with salt and pepper, mix, and cook for 1-2 minutes.
- Zucchini: 600 g
- Green onions: 50 g
- Grated lemon zest: 1 teaspoon
- Lemon juice: 20 ml
- Salt: 0.5 teaspoon
- Ground black pepper: 0.3 teaspoon
5
Pour in the cream and keep it on the heat for a couple more minutes.
- Cream 20%: 100 ml
6
For serving, place the zucchini on the plate and top with the fish.