Crispy skin salmon with zucchini tagliatelle & creamy white wine sauce
Serves 2 | Prep Time: 20mins | Cook Time: 10mins
Something special for you to enjoy. Paired with a good glass of white wine this is a winner. Check out the video of me creating this dish here.
INGREDIENTS
2 x 200gr salmon fillet
2 whole zucchinis
30ml x 2 olive oil
30ml lemon juice
1 tbsp chopped dill + sprigs
Salt & pepper
For the Sauce
1 pouch of White Sauce by Manu
100gr semi dried tomatoes, diced
1 tbsp chopped parsley or French tarragon
METHOD
For the zucchini, place a pot of water with salt on high heat and bring to boil. In the meantime, slice the zucchinis lengthways on a mandoline slicer to thin ribbons, plunge them into the boiling water for couple of minutes only, then fish the ribbons out of the water and into a bowl. Drizzle with 30ml of olive oil and lemon juice, season with salt & pepper and finish with a sprinkle of dill. Set aside.
For the salmon, pour 30ml of olive oil into a frying pan on a medium heat, place the salmon in the hot pan skin side down, season the flesh with salt & pepper and cook for about 5 minutes or until the skin is nice and crispy; do not move the fish during this time or the skin may stick to the pan and tear. Reduce the heat to low, turn the fish over and cook for another 2 minutes or so, cooked but still slightly pink in the middle.
Tear the pouch, pour the White Sauce by Manu into a saucepan, bring to boil, take it off the stove and stir in the sun-dried tomatoes and you herb of choice.
To plate place the salmon on one side of the plate with the zucchini tagliatelle on the other side, pour the sauce on the salmon and finish with a cheek of lemon and a sprig of dill
VOILA!!!
