Usuba
Steamed Salmon with Zucchini and Potato Cream
Tender salmon fillet, steamed with aromatic zucchini and potato cream. The dish is garnished with fresh mint, dill, and lemon zest. A light and healthy dish for nutritious eating.
- Total
- 35 min
- Standard serving
- 345 g
Ingredients
Total 11
Instructions
- 1
Step 1
Check the salmon fillet with your fingers for bones and remove them with tweezers. Rinse and pat dry each piece with paper towels.
Prepare a steamer by filling it with water so that it slightly covers the bottom. Add sliced lemon and dill sprigs.
Place the fillet in a steamer, cover with a lid, bring to a boil and cook for 5–6 minutes.
- 2
Step 2
Clean and finely chop the shallots. Sauté them in a pan with 1 tablespoon of olive oil and 2 tablespoons of water for 3–4 minutes.
Add peeled potatoes cut into cubes and let them fry slightly. Pour in broth so that it completely covers the potatoes, and simmer for 10 minutes.
Wash the zucchini, cut into quarters, remove seeds if necessary, and chop into pieces. Add to the pan and cook for another 5 minutes. Set aside to cool, reserving a few zucchini pieces for garnish.
- 3
Step 3
Blend the cooled vegetables with an immersion blender until smooth. Add mint leaves, salt and pepper to taste.
Distribute the cream on the plates, carefully place the salmon fillet and the reserved zucchini pieces. Garnish with finely chopped lemon zest and a sprig of dill.
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