Salmon in sesame on a bed of zucchini
4 servings
40 minutes
Almost all the ingredients in this dish, except for the spices, can be replaced with whatever you like best. Salmon, for example, with tuna. And zucchini with eggplant. The main thing is not to overcook the fish on the fire and not to burn the sesame seeds. Sesame, however, can also be replaced - for example, regular light with an aesthetic dark or even with sesame oil.
1
Remove the bones from the salmon fillet and cut it from the skin with a sharp knife. To do this, make a crosswise cut in the fillet without cutting through the skin, then hold the skin with one hand and cut the meat with the other hand, keeping the knife parallel to the cutting board.
- Salmon fillet: 450 g
2
Cut the fillet into small cubes and transfer to a deep bowl. Add two tablespoons of soy sauce to the fish, mix, and sprinkle with sesame. Mix again to ensure the sesame sticks evenly to the fish.
- Salmon fillet: 450 g
- Soy sauce: 30 ml
- Sesame seeds: 40 g
3
Heat a tablespoon of vegetable oil in a pan and place the fish so that there is space between the pieces. Fry on all sides until lightly golden, remove from heat and let it sit for a while.
- Vegetable oil: 15 ml
- Salmon fillet: 450 g
4
Cut the zucchini into 1 cm cubes (or small half-moon slices). In a separate pan, heat the remaining oil and sauté the zucchini, stirring, for five to seven minutes.
- Courgette: 600 g
- Vegetable oil: 15 ml
5
Add grated lemon zest and juice from about half a lemon (two to three tablespoons) to the zucchini. Season with salt and pepper, mix well, and cook for another one to two minutes.
- Lemon zest: 1 teaspoon
- Lemon juice: 20 ml
- Salt: 0.5 teaspoon
- Ground black pepper: 0.3 teaspoon
6
Meanwhile, cut off the thick white parts of the green onion and discard them, chop the green parts finely, and add them to the zucchini in the pan. Stir and sauté for a couple of minutes.
- Spring onion: 50 g
7
Pour in the cream, mix with zucchini and onion, and simmer over medium heat for a couple more minutes. Remove the pan from the heat and let it sit for five to seven minutes — during this time, the zucchini will cool slightly, and the sauce will thicken a bit.
- Cream 20% fat: 100 ml
8
Place zucchini on serving plates with a small amount of butter sauce and top with cubes of toasted salmon in sesame. Serve immediately.
