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BIG GLORY BAY KING SALMON WITH WHIPPED LEMON RICOTTA, FRIED ZUCCHINI, MINT AND ALMONDS

Serves 4

INGREDIENTS

  • 4 x Big Glory Bay King Salmon portions, skin on (approx. 180 grams each)
Zucchini
  • 4 medium zucchini, sliced into 1cm-thick rounds
  • olive oil for cooking
  • sea salt and ground pepper
  • 1 tablespoon butter
  • ¼ cup slivered almonds
  • 2 cloves garlic, crushed
  • 2 tablespoons capers, chopped
  • ¼ teaspoon chilli flakes
  • 2 tablespoons lemon juice
  • ¼ cup fresh mint leaves, finely shredded
Whipped ricotta
  • 200 grams firm ricotta
  • finely grated zest 1 lemon
  • 1 tablespoon lemon juice
Zucchini
  1. Heat a little olive oil in a large sauté pan until very hot.  Add half the zucchini and cook until golden on each side, about 3 minutes in total. Drain on kitchen towels and sprinkle with salt then place in a medium bowl. Repeat with the remaining zucchini.

Don’t wash the pan.

  1. Reduce the heat then add the butter, almonds, garlic, capers and chilli to the same pan and cook, stirring often, until the almonds are lightly golden.  Add the lemon juice and let it bubble up and reduce. Tip everything onto the zucchini, add the mint, season with salt and pepper and gently combine.
Whipped ricotta
  1. Put the ricotta, lemon zest and juice into a small food processor, season generously and blitz until smooth.
  2. Season the salmon with salt. Heat a little oil in a large sauté pan and place the salmon flesh side down. Cook for 2-3 minutes each side, or until done to your liking.
To serve
  1. Divide the ricotta between serving plates. Top with the salmon then spoon over the zucchini.