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🍽️ Marinated Salmon Wrapped in Zucchini

385 kcal · 30 min · 4 servings

Ingredients

• 2 Zucchini
• 4 tbsp oil
• 100 ml poultry broth
• 300 g salmon fillet
• 1 tbsp lemon juice
• 8 dill tips
• 2 tbsp sherry vinegar
• 1 tsp mustard
• 0.5 tsp honey
• 2 tomatoes
• salt
• pepper (from the mill)

Instructions

1. 1. Wash the zucchini thoroughly and remove the hard ends.
2. 2. Slice the zucchini lengthwise into very thin strips or use a vegetable peeler.
3. 3. Heat one tablespoon of oil in a pan and briefly sauté the zucchini strips.
4. 4. Pour in the prepared broth and immediately remove the pan from the heat.
5. 5. Remove the zucchini strips and let them drain.
6. 6. Store the remaining broth in a container.
7. 7. Wash the salmon fillet and pat it dry with a kitchen towel.
8. 8. Cut the fillet into eight equal slices.
9. 9. Drizzle the salmon slices with some lemon juice.
10. 10. Season the salmon with salt and black pepper.
11. 11. Place a sprig of fresh dill on each slice.
12. 12. Place the salmon slices in a pan and add some of the stored broth.
13. 13. Cover the pan and let the salmon simmer on low heat for about two to three minutes.
14. 14. Remove the salmon from the pan.
15. 15. Wrap each salmon slice in a zucchini strip.
16. 16. Place the zucchini rolls in a shallow bowl or on a plate.
17. 17. Whisk the remaining broth with vinegar, mustard, honey, and the remaining oil to make a vinaigrette.
18. 18. Season the vinaigrette with salt and pepper to taste.
19. 19. Blanch the tomatoes briefly with boiling water to peel them (this is called blanching).
20. 20. Remove the skin and cut the tomatoes into quarters.
21. 21. Remove the seeds and dice the tomato flesh finely.
22. 22. Pour the vinaigrette evenly over the zucchini rolls.
23. 23. Sprinkle the dish with the diced tomatoes.
24. 24. Cover the bowl and let everything marinate for one hour.
25. 25. Serve the salmon after the marinating time.

Nutrition per serving

• kcal: 385
• Protein: 29 g · Fett/Fat: 26 g · Carbs: 7 g