Cook Along with Chef Deniz: Pan Roasted Wild Pacific Salmon Fillet with Zucchini Trifolati and Sungold Tomato Butter Sauce

Crispy Zucchini Flowers Stuffed with Mascarpone and Crab with Saffron Emulsion

By Chef Deniz Tarakcioglu

Ingredients:

• 2 x 6oz wild salmon fillets, skin on is ideal
• 1 medium zucchini, deseeded and sliced thinly on a mandolin
• 250mL of sungold tomatoes
• 75mL butter
• 1 lemon, juice and zest
• 1 garlic clove, zested
• 30mL chopped parsley

Instructions:

• Sprinkle the zucchini lightly with kosher salt and put in a sieve for 15 minutes. Spare 6 tomatoes and quarter them. The rest of the tomatoes will go in a blender to be puréed smooth. Strain in a small sauce pot and gently start warming up. Heat up a medium sized pan, sprinkle the salmon fillets with salt on both sides. Sear on one side gently and cook all the way though, approximately 4 minutes. Transfer onto a plate, and squeeze lemon juice. Squeeze all the excess moisture from the zucchini and fluff gently. In the same pan that the fish was cooked, add a splash of olive oil and sauté the zucchini for 2 minutes on high heat. Add the garlic and lemon zest and keep warm. Turn the heat up on the tomato passata and bring it to almost simmering temperature. Turn off the heat, add the butter and whisk in to incorporate. Check for seasoning and serve with fish fillets and trifolati.