Zucchini salad with salmon

Name: Zucchini salad with salmon
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 40 g Almond kernels without skin; 2 Courgettes (about 200 g each); 2 Organic lemons; 2-3 stem(s) Sage; 400 g Salmon fillet (without skin); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Flour; 2 TABLESPOONS Sunflower oil; 7-10 Tbsp Sugar; 4 TABLESPOONS Olive oil; 150 g wild rocket; 7-10 Tbsp Oil

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

40 g Almond kernels without skin
2 Courgettes (about 200 g each)
2 Organic lemons
2-3 stem(s) Sage
400 g Salmon fillet (without skin)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Flour
2 TABLESPOONS Sunflower oil
7-10 Tbsp Sugar
4 TABLESPOONS Olive oil
150 g wild rocket
7-10 Tbsp Oil

Directions

1
Roast the almonds in a pan without fat until golden brown. Remove from the pan and allow to cool. Clean and wash the zucchini and cut them diagonally into thin slices. Rinse lemons and grate dry.
2
Finely grate the zest of 1 lemon, halve the lemons and squeeze the juice. Wash the sage, shake dry and pluck the leaves from the stalks. Rinse fish and pat dry. Cut salmon into 4 equally sized pieces, season with salt and pepper, sprinkle with 2 tablespoons lemon juice. Turn fish in flour.
3
Heat sunflower oil in a frying pan and fry the fish for approx. 5 minutes, turning them over. Grease a grill pan with a little oil, grill the zucchini in it in portions one after the other from both sides, season with salt and pepper.
4
Season remaining lemon juice and zest with sugar, salt and pepper, fold in olive oil and mix with sage.
5
Wash the salad and shake dry. Take the fish out of the pan and roughly pluck it with 2 forks. Coarsely chop the almonds. Mix zucchini, salad and salmon, sprinkle with the vinaigrette and arrange on a plate. Sprinkle almonds over the salad.