Ingredients:
- 800g salmon with skin and scales
- 6 zucchinis
- 1 tomato
- 1 preserved lemon and 1 lemon
- 1 tablespoon capers
- 1/2 bunch dill
- Olive oil, salt, pepper
- 100g feta cheese
- Baking paper
Recipe
Prepare the sauce vierge by dicing 1/2 zucchini, 1 tomato and 1 preserved lemon. Add capers, lemon juice, chopped dill, salt, pepper and olive oil.
Peel every other strip of zucchini and cut into strips. Season with olive oil and salt.
Preheat the griddle on high heat for 15 minutes, then lightly oil with a brush and reduce power to medium heat.
Cook the zucchinis on the plancha, turning to brown both sides, then set aside in a dish.
Place the salmon skin-side down on the plancha and cook until 1/2 or 1/3 of the steak is cooked, depending on your preference. Lightly oil the flesh of the salmon, place a sheet of baking paper on the flesh side, then turn the steak over.
Finish cooking on the baking paper. Return zucchini to sides to reheat. Serve salmon with sauce vierge and zucchini with crumbled feta.
