I usually cooked a lot meat most of the day, but lately I grilled some veggies and fish for a change. I grilled some salmon on the frying pan with less oil and it goes all crispy on the outside and slightly pink but cook on the inside. Then I baked zucchini, asparagus and baby white onion. The baby onion it has a subtle sweetness and it is very juicy. Then to finish off with a creamy tartar sauce. A healthy thing to eat!
Ingredients:
4 x 175g each salmon fillets
110g baby asparagus, trimmed off woody ends
2 small zucchini, cut zucchini into slices, about 1 cm or less in thickness.
2 small baby white onion, cut into quarters
salt and freshly ground black pepper
extra olive oil
home-made tartar sauce
Preparation:
Ingredients:
4 x 175g each salmon fillets
110g baby asparagus, trimmed off woody ends
2 small zucchini, cut zucchini into slices, about 1 cm or less in thickness.
2 small baby white onion, cut into quarters
salt and freshly ground black pepper
extra olive oil
home-made tartar sauce
Preparation:
1. Preheat oven to 200°C. Toss asparagus, zucchini and onion onto a baking tray and coat in olive oil evenly. Sprinkle with generous amounts of salt and pepper.
2. Bake for 10-15 minutes or until tender but still holding their shape.
3. Meanwhile, heat a large stainless steel and nonstick frying pan. Season the salmon with salt and pepper and rub lightly with olive oil.
4. Cook the salmon for 4 minutes each side or until just cooked through and the skin flakes easily.
5. Place a pile of baked vegetables on each plate and grilled salmon to the side. Spoon a dollop of the tartar sauce over the fish. Garnish with your favorite seasonal small flowers if you like. Serve and enjoy.
