Directions
- 1Take your salmon on a tray with some paper.
- 2Drizzle the salmon with olive oil.
- 3Season the salmon with salt, sumac, and lemon zest.
- 4Bung the salmon in a 200°C preheated oven.
- 5Check the salmon after 12 minutes.
- 6Very carefully slice the zucchini on a mandolin.
- 7Drizzle the zucchini with olive oil and season with salt.
- 8Toss the zucchini well.
- 9Grill the zucchini for about 1 minute on each side.
- 10Pull your salmon out when it reaches about 50° internal temp.
- 11Let the salmon rest for 5 to 10 minutes.
- 12To a jug, add a bunch of mint, seeded mustard, juice of two lemons, a pinch of salt, and extra virgin olive oil.
- 13To a bowl, add your beans, zucchini, and the dressing.
- 14Toss with clean hands and serve.
Ingredients
- 1 piece salmon
- olive oil
- salt
- sumac
- lemon zest
- zucchini
- bunch mint
- seeded mustard
- 2 juice of lemons
- 1 pinch salt
- extra virgin olive oil
- beans
Equipment
traypaperovenmandolingrilljugbowl
Tips
- If you can't find a big piece of salmon, portions are fine.
- Watch your hands when slicing zucchini on a mandolin.
- Let the salmon rest for 5 to 10 minutes after cooking.
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