Salmon fillet with Asian flavors and zucchini strips

Ingredients for 2 servings:

• 2 slices of salmon fillet
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp honey
• ½ tsp Tabasco
• 1 clove(s) garlic
• 1 tsp, heaped ginger
• ½ lemon(s)
• 2 tbsp olive oil
• 3 tbsp panko
• 1 tbsp, heaped sesame seeds
• 2 tbsp coriander leaves
• 2 m.-large zucchini
• 1 clove(s) garlic
• salt and pepper
• olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Easy preparation in the oven

Grate the garlic and ginger, juice the lemon, and mix with all the other marinade ingredients. Cover the salmon fillets with the marinade in an ovenproof dish and marinate for about 30 minutes, turning the fillets once. Rinse the zucchini and cut it lengthwise into thin slices. Season with pepper and salt in an ovenproof dish, add grated garlic if desired, and drizzle with olive oil. Place both dishes (fish and zucchini) in the oven preheated to 180°C (350°F) and cook for 20 minutes. Turn the fish over after 10 minutes. Grill the panko and sesame seeds for about 2 minutes and mix with the chopped cilantro. Cover the fish with the breading and serve with the zucchini on plates.