Delight in this creamy lemon and herb simmered salmon and zucchini blanquette. A complete, light dish ready in just 35 minutes!<\/p>\n
For 2 servings:<\/p>\n
– Salmon: 2 fillets
\n– Onion: 1\/2 piece
\n– Small zucchini: 2 pieces
\n– Garlic: 1 clove
\n– Vegetable broth: 1 cube
\n– Half-fat cream (18%): 100 grams
\n– Olive oil: 1 tablespoon
\n– Lemon juice: 5 cl
\n– Espelette pepper: 2 pinches
\n– Chopped parsley: 1 teaspoon
\n– Chives: 1 teaspoon<\/p>\n
Total time: 35 minutes<\/p>\n
– Prep time: 15 minutes
\n– Cook time: 20 minutes<\/p>\n
1. Saut\u00e9 onion and garlic<\/strong> 2. Prepare the zucchini<\/strong> 3. Prepare the vegetable broth<\/strong> 4. Prepare the salmon<\/strong> 5. Prepare the creamy sauce<\/strong> Don\u2019t forget the lemon juice and Espelette pepper which subtly enhance the dish.<\/p>\n 6. Serving<\/strong>
\n – In a wok or skillet, saut\u00e9 the chopped onion and garlic in olive oil, making sure they don\u2019t burn, for a few minutes.<\/p>\n
\n – Wash and dry the zucchini.
\n – Using a mandoline or a peeler, slice them into thin strips or rounds. Make sure the slices aren\u2019t too thick as it will prolong cooking.
\n – Add them to the onion\/garlic mixture.<\/p>\n
\n – Dissolve the vegetable broth cube in 15 cl of boiling water.
\n – Pour over the zucchini\/onion\/garlic mixture.
\n – Let it simmer gently on low heat for about 10 minutes, stirring occasionally.<\/p>\n
\n – Remove the skin from the salmon fillets if necessary.
\n – Cut the salmon into medium-sized cubes.
\n – Add to the zucchini mixture.<\/p>\n
\n – In a bowl, mix the lemon juice with 100 grams of half-fat cream, add salt, pepper, 2 pinches of Espelette pepper, parsley, and chives.
\n – To thicken the sauce if needed, you can add an egg yolk to the cream.
\n – Add this mixture to the fish, cover, and let cook while monitoring.
\n – The cooking can be extended slightly to blend the flavors, but keep an eye on it.<\/p>\n
\n – Serve with either rice or steamed potatoes.<\/p>\n\n\n