Grilled Salmon with Vegetables and Shrimp Salad
A fresh recipe featuring grilled salmon served alongside a vibrant shrimp salad and roasted vegetables from the shrimp category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 salmon fillets (160 g each)
- 0.5 lemon (unprocessed)
- Sea salt
- Szechuan pepper
- olive oil (for frying)
- 2 tomatoes
- 2 onions
- 0.5 eggplant
- 1 tbsp black olives
- butter (for sautéing)
- 1 zucchini
- Salt
- pepper (ground)
- 150 g yellow wax beans
- 150 g green beans
- 300 g broccoli florets
- 8 shrimp (pre-cooked)
- 1 Garlic clove
- 3 tbsp butter
- Salt
- pepper (ground)
- 3 tbsp white wine vinegar
- olive oil (for drizzling)
Instructions
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1.
Bring water to a boil in a wide pot for the shrimp salad. Blanch wax beans, green beans, then broccoli florets for 4-8 minutes. Immediately cool and chill the vegetables.
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2.
Peel the shrimp. Melt butter, add peeled garlic clove, and cook shrimp in butter. Mix shrimp with vegetables and season with salt, pepper, vinegar, and oil; let marinate.
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3.
Halve tomatoes crosswise and hollow them out.
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4.
Finely dice onion, eggplant, and olives. Melt a bit of butter and sauté the vegetables, season, then fill the tomato halves.
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5.
Trim zucchini and slice lengthwise into thin rounds.
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6.
Preheat oven to 100°C (convection) for warming.
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7.
Prepare salmon by cleaning fillets, seasoning with grated lemon zest, freshly squeezed juice, salt, and pepper. Brush with a little olive oil before grilling. Alternatively, heat olive oil in a large pan, sear fish skin-side for ~5 minutes, flip, and finish cooking; keep warm.
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8.
Sauté zucchini slices and filled tomatoes together in a pan until browned or warmed, then season.
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9.
Plate salad on one side of the plate, lay zucchini slices as a "bed" for salmon, place fish atop, and arrange tomatoes.