Salmon seasoned with rice vinegar, citrus zest, and grated zucchini, oven-baked and served with fresh vegetables
Videoricetta
Ingredienti
- 2 fresh salmon steaks or fillets (about 300–400 g)
- 2 tbsp Rice Vinegar Andrea Milano
- 2–3 tbsp extra virgin olive oil
- 1 small zucchini, grated
- Grated lemon or lime zest
- Juice of 1/2 lemon or lime
- 1 tsp honey or sugar (optional)
- Salt to taste
- Pepper or pink peppercorns to taste
- Fresh grated ginger (optional)
- Fresh herbs (mint, parsley or coriander, as desired)
Procedimento
1. In a bowl, combine the rice vinegar, olive oil, citrus juice and zest, salt, pepper and honey, if using. Mix until emulsified.
2. Grate the zucchini and squeeze it lightly to remove excess water, then add it to the marinade.
3. Place the salmon in a container, cover with the marinade and refrigerate for about 30–60 minutes. Do not leave it too long, as the vinegar will change the texture of the fish.
4. Remove the salmon from the marinade and serve topped with the marinated zucchini, a drizzle of olive oil and extra lemon zest. If you prefer the cooked version shown in the video, bake at 180°C for about 12–15 minutes, depending on the thickness of the fillet.
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Salmon Marinated With Rice Vinegar
Salmon seasoned with rice vinegar, citrus zest, and grated zucchini, oven-baked and served with fresh vegetables
Ingredienti
- 2 fresh salmon steaks or fillets (about 300–400 g)
- 2 tbsp Rice Vinegar Andrea Milano
- 2–3 tbsp extra virgin olive oil
- 1 small zucchini, grated
- Grated lemon or lime zest
- Juice of 1/2 lemon or lime
- 1 tsp honey or sugar (optional)
- Salt to taste
- Pepper or pink peppercorns to taste
- Fresh grated ginger (optional)
- Fresh herbs (mint, parsley or coriander, as desired)
Procedimento
1. In a bowl, combine the rice vinegar, olive oil, citrus juice and zest, salt, pepper and honey, if using. Mix until emulsified.
2. Grate the zucchini and squeeze it lightly to remove excess water, then add it to the marinade.
3. Place the salmon in a container, cover with the marinade and refrigerate for about 30–60 minutes. Do not leave it too long, as the vinegar will change the texture of the fish.
4. Remove the salmon from the marinade and serve topped with the marinated zucchini, a drizzle of olive oil and extra lemon zest. If you prefer the cooked version shown in the video, bake at 180°C for about 12–15 minutes, depending on the thickness of the fillet.