HomeRecipesCook Along with Chef Deniz: Pan Roasted Wild Pacific Salmon Fillet with Zucchini Trifolati and Sungold Tomato Butter Sauce
Cook Along with Chef Deniz: Pan Roasted Wild Pacific Salmon Fillet with Zucchini Trifolati and Sungold Tomato Butter Sauce
July 22, 2021
Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live.
Tonight's recipes featured on our Facebook Live Cooking Class are centered around an amazing ingredient: Zucchinis!
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
July 22nd, 2021
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.