We try to eat fish at least once a week, but out of all the proteins I struggle with cooking fish the most. Finding new recipes and ways of cooking fish can be a little challenging and once I’ve found a recipe that appeals we have it quite regularly. In trying to break the habit of repeating the same fish dishes too frequently I’m experimenting a little more and this recipe was the result. The salmon is cooked in the usual method so nothing out of the ordinary there but it teamed up so well with the braised zucchini and the addition of crispy Chorizo on top of the salmon was a great textural contrast to the soft zucchini and tender salmon.
Ingredients – Serves 2
2 salmon fillets, seasoned with salt and pepper
2 large zucchini, coarsely grated
4 cloves of garlic, finely chopped
1 anchovy, chopped (or 1/2 teaspoon anchovy paste)
large pinch of chilli flakes
handful of grated Parmesan
Salt & freshly ground black pepper
1/2 a large chorizo, very thinly sliced
Preheat oven to 180C. Heat a frypan or skillet over medium heat and add enough olive oil to lightly coat the bottom of the pan. Add the garlic, chilli flakes and anchovies and cook, stirring until the garlic has softened and the anchovy has melted into the oil, be careful not to brown the garlic.
Add the grated zucchini along with a good pinch of salt and stir the zucchini to coat with the garlic and oil. Continue to cook and stir until the zucchini has wilted and is cooked through and soft. It will initially let off some liquid and you need to cook until the water from the mixture has evaporated. Add a handful of grated parmesan and stir through. Check the seasoning and adjust if necessary.
When the zucchini has cooked, leave it to sit on a very low heat to keep warm. Put the salmon fillets on a baking sheet that has been drizzled with a small amount of olive oil.
Place in the oven and cook for 8 minutes, remove and turn the salmon pieces over and cook for a further 7 minutes. Whilst the salmon is cooking put a small frypan over a medium heat and add the Chorizo in one layer. Cook until the Chorizo is crispy on one side then flip them over and crisp up the other side.
To serve place the Zucchini on a plate and place the salmon next it and top the salmon with the Chorizo.
Feb 12, 2013 at 5:43 am
Just cooking this now. I’ve used garlic and anchovies with pasta, but it never occurred to me to use grated courgette!
Feb 12, 2013 at 7:49 am
Hi, I hope you enjoyed it! I think the courgette gives lots of body and a lovely silkiness to the sauce.