Salmon With Olives, Tomatoes, Parsley, Spinach and Zucchini
(from xombi’s recipe box)
This beautiful and light dish is a favourite in my restaurant and will bring a bit of sunshine to the weekend.
It is really quick and simple, but the perfect blend of flavours will leave your guests happy and impressed.
Source: Huffington Post
Serves 4 peopleCategories: Italian
Ingredients
- 2 x 150g salmon fillets
- 2 medium size zucchini
- 400g fresh spinach - washed
- 100g datterini or cherry tomatoes - cut into quarters
- 1tsp capers in vinegar
- 10 small Taggiasche olives - stoned
- 1tsp chopped flat leaf parsley
- 2tblsp olive oil
- 1 clove garlic - thinly sliced
Directions
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Cut the zucchini into half lengthways then cut half moon slices 1cm thick.
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In a saucepan heat 1tblsp of olive oil and soften one clove of sliced garlic.
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Add zucchini and cook for 10 minutes or until the zucchini have a little colour. Season and add 2tblsp of water so that the zucchini breakdown and become a little mashed. Leave to one side.
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In a hot non stick frying pan add the salmon fillets after they have been rubbed all over with olive oil and seasoned.
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Place skin side down and cook n an oven at 180°C for four minutes.
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Turn over and place on top of the salmon the quartered tomatoes, olives, capers and parsley.
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Cook for a further 3-4 minutes.
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Blanch the spinach in a pot of boiling salted water.
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Take out after two minutes, drain and squeeze but do not run water on it as it will loose its flavour.
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Add it to the cooked zucchini, season with salt and pepper and a dash of olive oil.
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Plate the salmon with all the tomato, olives, capers, parsley and put the zucchini and spinach next to it.