Pan-Roasted Salmon with Zucchini Noodles and Tarragon Mushrooms
Serves: 1 serving
Ingredients:
10
A delightful dish featuring pan-roasted salmon served with fresh zucchini noodles and flavorful tarragon mushrooms.
Ingredients
| 1 | Salmon Fillet, weighing approximately 110g |
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| 1 | Zucchini / Courgette |
| 1⁄2 | Red Chilli |
| 1⁄2 | Lemon, juice only |
| 125 | g 125g Chesnut Mushrooms, sliced |
| 1 | Clove of Garlic, sliced |
| 1⁄2 | teaspoon Dried Tarragon |
| Small knob of butter | |
| Salt & Black Pepper | |
| Olive Oil |
Instructions
| 1. | Begin by preheating the oven to 180 degrees Celsius. Prepare the zucchini noodles by thinly slicing the zucchini lengthwise with a vegetable peeler, then cutting them into thin strips, including the skin for added color and texture. Julienne the red chili to match the zucchini's texture. Place both in a colander, drizzle with olive oil, squeeze in the juice of a quarter lemon, season with salt and pepper, and let it stand. |
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| 2. | Place the salmon fillet skin-side up on a piece of tin foil on a baking tray. Season it with salt, pepper, a drizzle of olive oil, and a squeeze of lemon. Ensure the entire fillet is coated before placing it in the oven. Roast for approximately ten minutes until cooked through. |
| 3. | In a saucepan, heat a tablespoon of olive oil. Once hot, add the sliced mushrooms, garlic, and dried tarragon. Toss to coat and reduce heat to medium to prevent burning the garlic. Stir occasionally and add a knob of butter when the mixture starts to dry out. Once the mushrooms are cooked, increase the heat slightly to crisp them up. Squeeze the remaining lemon juice over the mushrooms and set aside. |
| 4. | In a large saucepan, heat without oil. Add the zucchini noodle mixture once hot. Quickly stir to warm through the zucchini without browning the vegetables. The goal is to wilt and warm the zucchini, not overcook it to the point of becoming too soft. |
| 5. | To serve, arrange the zucchini noodles in a bowl, top with the tarragon mushrooms, and place the pan-roasted salmon on top. For added richness, a dollop of creme fraiche complements this dish beautifully. |
Published on Jul 20, 2024 by Luminița