John Myers
Contents
show
Ingredients
Wild salmon fillet:
- 2 Pacific wild salmon fillet à 125 g frozen
- 1 tbsp Light soy sauce
- 1 tbsp Sweet soy sauce
- 2 tbsp Olive oil
- 4 big pinches Coarse sea salt from the mill
Zucchini-Spaghetti:
- 2 300 g zucchini
- 2 Garlic cloves
- 1 Small red chilli pepper
- 4 tbsp Olive oil
- 4 big pinches Coarse sea salt from the mill
Serve:
- 2 Half a small tomato for garnish
Instructions
Wild salmon fillet:
- Let the Pacific wild salmon fillet thaw a little and marinate with sweet soy sauce (1 tbsp) and light soy sauce (1 tbsp) for about 20 minutes. Fry the wild salmon fillets in a pan with olive oil (2 tbsp) on both sides for 4 - 5 minutes. Sprinkle with the marinade over and over again. Finally, season with 2 big pinches of coarse sea salt from the mill.
Zucchini-Spaghetti:
- Wash the zucchini, pat dry with kitchen paper and cut with a suitable kitchen aid (here: From Genius!). Peel and finely dice the garlic cloves. Clean / core, wash and finely dice the red chilli pepper. Heat olive oil (4 tbsp) in a pan and fry / stir-fry the garlic clove cubes with the chilli pepper cubes. Add the zucchini spaghetti and stir-fry for 4 - 5 minutes and then season with coarse sea salt from the mill (4 big pinches).
Serve:
- Divide the zucchini spaghetti on 2 plates, place the wild salmon fillet on top, drizzle the gravy over the plate and garnish with a tomato half, serve.
