Grilled Salmon with Vegetables and Shrimp Salad
Ingredients
- For the salmon fillets
- 4 Salmon (each about 160 grams)
- ½ lemon (fresh)
- Sea salt
- Szechuan pepper
- olive oil (for cooking)
- For the vegetables
- 2 Tomatoes
- 2 onions
- ½ Eggplant
- 1 Tbsp black Olives
- butter (for sautéing)
- 1 Zucchini
- salt
- freshly ground peppers
- For the shrimp salad
- 150 grams yellow wax beans
- 150 grams green Beans
- 300 grams Broccoli
- 8 shrimp (ready to cook)
- 1 garlic clove
- 3 Tbsps butter
- salt
- freshly ground peppers
- 3 Tbsps White vinegar
- olive oil (for drizzling)
Preparation steps
For the shrimp salad: bring water to a boil in a wide pan. Blanch wax beans, then green beans, and finally broccoli florets for 4-8 minutes each. Drain and rinse with cold water, drain again.
Peel shrimp. Melt butter in a pan and saute peeled and crushed galic and shrimp until cooked. Combine vegetables and shrimp in a bowl and season with salt and pepper and drizzle with oil and vinegar. Refrigerate.
For the vegetables: halve tomatoes and scoop out pulp.
Dice peeled onion, eggplant and olives finely. Melt butter in a pan and saute vegetables for a few minutes, season with salt and pepper and place into tomato shells.
Rinse zucchini and cut lengthwise into thin slices.
For the salmon fillets: rinse fish and pat dry. Sprinkle with grated lemon zest and drizzle with lemon juice. Season with salt and pepper and brush with a little olive oil. Heat olive oil in a pan and cook fish, first on skin side, for about 5 minutes per side or until golden brown on both sides. Keep fish warm in preheated oven at 100°C (approximately 200°F).
Brown zucchini slices and then stuffed tomatoes in the same pan and season with salt and pepper.
Arrange zucchini slices on plates and top with salmon and stuffed tomato shells. Place shrimp salad in separate bowls. Serve salmon accompanied by shrimp salad.
