Salmon Steaks in Potato and Zucchini Crust
Category: Main Courses
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Salmon Steaks | 800g |
| Zucchini | 2 |
| Potatoes | 2 |
| Fresh Thyme | 2 sprigs |
| Extra Virgin Olive Oil | 30g |
| Fine Salt | 1 pinch |
| Black Pepper | 1 pinch |
| Butter | 10g |
| Breadcrumbs | 20g |
| Zucchini (for steaming) | 200g |
| Baby Carrots | 12 |
| Green Beans | 280g |
| Water | 500ml |
| Juniper Berries | 3 |
| Cinnamon Sticks | 1 |
| Lemon Zest | 1 |
| Fresh Thyme (for steaming) | 2 sprigs |
| Fine Salt (for steaming) | 1 pinch |
| Leek | 1 |
Instructions
-
Preparing the Salmon Steaks:
Start by checking the salmon steaks for any bones. Gently run your hand over the surface of each steak to feel for any small bones. If you find any, remove them carefully with kitchen tweezers. Next, fillet the salmon to remove the skin. Set aside. -
Preparing the Thyme and Oil:
Wash and finely chop the fresh thyme leaves using your hands. Drizzle a baking dish with extra virgin olive oil, sprinkle part of the thyme over the oil, and place the salmon steaks in the dish. Top the steaks with the remaining thyme leaves, and set the dish aside. -
Preparing the Vegetables:
Peel the baby carrots and remove the green tops. Cut the carrots into approximately 2 cm long pieces. Wash and trim the ends of the green beans, then bundle them into 4 small bunches, securing each with a leek strip. -
Steaming the Vegetables:
For steaming, fill the bottom tray of a microwave steamer with 500 ml of water. Add juniper berries, a cinnamon stick, and lemon zest to infuse the water. Place the vegetable bundles in the steaming basket, making sure they are not overlapping. Stack the basket on top of the bottom tray, cover, and microwave for 5 minutes on high. -
Slicing the Potatoes and Zucchini:
While the vegetables steam, peel the potatoes and slice them thinly, about 2 mm thick, using a mandolin. Do the same with the zucchini, creating thin, uniform slices. Set aside. -
Cooking the Salmon:
Place the prepared salmon steaks onto a microwave-safe tray, drizzle them with a little olive oil, and microwave them using the combined cooking setting (microwave + grill) on C2 for 15 minutes. Once the salmon is cooked, remove it from the microwave. -
Assembling the Dish:
Arrange the thin slices of potatoes and zucchini alternately on top of each salmon steak, slightly overlapping each slice to create a beautiful, layered crust. Return the dish to the microwave and cook for an additional 5 minutes. -
Final Steaming and Serving:
After the salmon has cooked and the potato-zucchini crust is golden, remove the lid from the steamer. Using tongs, carefully transfer the steamed vegetables to the tray with the salmon steaks. Serve the salmon steaks hot with the vibrant steamed veggies on the side.
Tips
- You can experiment with different herbs like rosemary or oregano to customize the flavor of the salmon crust.
- For a more indulgent touch, top the potato-zucchini crust with a little grated cheese before microwaving.
- If you prefer to use a conventional oven, bake the salmon at 180°C for 20 minutes instead of using the microwave.
This dish combines the rich flavors of fresh salmon with the earthy textures of potato and zucchini, creating a healthy and satisfying meal for your family or guests. Enjoy this wholesome creation with a side of freshly steamed vegetables for a complete dining experience!
