Sesame Salmon on a Zucchini Bed
⏳ Time
40 minutes
🥕 Ingredients
11
🍽️ Servings
4
Description
You can use young spring squash with thin skin instead of zucchini, or eggplants. However, for eggplants, you'll need to peel the skin off and use twice as much vegetable oil for frying.
Ingredients
- Smoked haddock fillet - 15.9 oz
- Courgette - 21.2 oz
- Sesame bun - 1.4 oz
- Soy Sauce - 1 fl oz
- Scallions - 1.8 oz
- Meyer Lemon Juice - 0 fl oz
- Citrus Zest Mix - 1 tablespoon
- Salt - ½ spoons
- Vegetable Oil - 0 fl oz
- Ground Black Pepper - ¼ spoons
- Cream 22% - 3 fl oz
Step by Step guide
Step 1
Remove the bones from the salmon fillet and, using a sharp knife, carefully cut the flesh away from the skin. To do this, make a shallow incision across the fillet without cutting through the skin. Then, holding the skin with one hand, use the other hand to slice the flesh, keeping the knife parallel to the cutting board.
Step 2
Cut the fillet into small cubes and transfer them to a deep bowl. Add two tablespoons of soy sauce to the fish, mix well, and sprinkle sesame seeds over it. Mix again to ensure the sesame seeds stick evenly to the fish.
Step 3
In a skillet, heat a tablespoon of vegetable oil and arrange the fish pieces in a single layer, leaving space between them. Sear on all sides until lightly golden, then remove from heat and set aside.
Step 4
Cut the zucchini into 1 cm cubes (or small half-moon slices). In a separate skillet, heat the remaining oil and sauté the zucchini, stirring, for five to seven minutes.
Step 5
Add grated lemon zest and the juice of 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.
Step 6
Meanwhile, trim the firm white parts from the green onion stems and discard them, then chop the green parts finely and add them to the skillet with the zucchini. Stir and sauté for a couple of minutes.
Step 7
Pour in the cream, mix with the zucchini and onion, and simmer over medium heat for a couple more minutes. Remove the skillet 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.
Step 8
Arrange the zucchini on serving plates along with a small amount of butter sauce, and top them with cubes of pan-seared salmon coated in sesame seeds. Serve immediately.
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