Flexis! Today, we have an extraordinary dish that combines tender cooked salmon, flavorful sweet and sour sauce, and delightful grilled zucchini snails. This recipe is not only visually stunning but also packed with a blend of flavors that will tantalize your taste buds. Let's dive into this culinary masterpiece!
Ingredients for Salmon Sweet Sour
For the Sweet and Sour Sauce
200 ml water
100 ml vinegar
2 tbsp fish sauce (for a vegetarian version, use plant-based fish sauce or soy sauce)
150 g sugar
1 pinch of salt
2 chili peppers (adjust the spiciness to your preference)
2 garlic cloves
1 carrot
1 small radish
For the Salmon
2 salmon fillets
Salt and pepper to taste
1 tbsp olive oil
For the Grilled Zucchini Snails
2 large zucchinis
1 red bell pepper, finely chopped
Salt and pepper to taste
Olive oil for grilling
Instructions for Salmon Sweet Sour
Prepare the Sweet and Sour Sauce
Prepare the Base
In a pot, mix water, vinegar, fish sauce, sugar, and a pinch of salt. Stir until the salt and sugar dissolve.
Place the pot on the stove and simmer the liquid over medium heat until it reduces by about a quarter.
2. Prepare the Chili and Garlic
Wash the chili peppers and remove the stems. Peel the garlic and roughly chop both the chili peppers and garlic.
To control the spiciness, choose the appropriate chili peppers. For a milder sauce, remove the seeds and white membranes from the chili peppers, as these contain the most heat.
3. Enhance the Reduced Liquid
Add the chopped garlic and chili to the reduced liquid.
Grate the carrot and radish finely and add them to the mixture.
Simmer everything together over low heat until it reduces by about another quarter. The carrot and radish will give the sauce a beautiful color, a slight sweetness, and a bit of thickness.
4. Blend and Season
Use an immersion blender to puree the sauce until only small pieces remain.
Let the sauce cool and season with additional salt to taste.
Cook the Salmon
1. Season the Salmon
Season the salmon fillets with salt and pepper.
2. Cook the Salmon
Heat 1 tbsp of olive oil in a pan over medium heat.
Cook the salmon fillets for about 4-5 minutes on each side, or until the salmon is cooked through and slightly crispy on the outside.
Prepare the Grilled Zucchini Snails
1. Slice the Zucchini
Slice the zucchinis lengthwise into thin strips using a mandoline or a sharp knife.
2. Form the Snails
Roll each zucchini strip into a snail shape and secure with a toothpick if necessary.
Brush the zucchini snails with olive oil and season with salt and pepper.
3. Grill the Zucchini Snails
Heat a grill pan over medium-high heat.
Grill the zucchini snails for about 2-3 minutes on each side, or until grill marks appear and the zucchinis are tender.
Assemble the Dish
1. Plate the Salmon
Place the cooked salmon fillet on a serving plate.
2. Add the Zucchini Snails
Arrange the grilled zucchini snails around the salmon.
3. Drizzle with Sweet and Sour Sauce
Generously drizzle the sweet and sour sauce over the salmon and zucchini snails.
4. Garnish
Sprinkle finely chopped red bell pepper over the zucchini snails for a pop of color and extra flavor.
Resumé
This salmon with sweet and sour sauce and grilled zucchini snails is a delightful dish that brings together the tender richness of salmon, the vibrant sweetness and tanginess of the sauce, and the fresh, crispiness of zucchini. Perfect for a special dinner or an impressive meal for guests, this recipe is sure to become a favorite in your flexitarian kitchen.
Get inspired by food for flexitarians!
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