Cooking time 1h 25 min
- 4 Atlantic salmon fillets (fresh-air space) (fresh or frozen area)
- 2 zucchini
- 1 eggplant
- 4 tomatoes
- 4 slices of lime
- 50 g of parmesan
- 3 tablespoon pine nuts
- 5 tablespoon panko (Japanese breadcrumbs)
- 4 tablespoon olive oil
- 2 tablespoon balsamic vinegar
- 2 tablespoon Oregano
- 1 tablespoon dried thyme
- black pepper (mill)
Nutrition: per serving
- fat43.5 g
- carbs16.2 g
- protein39.6 g
How to prepare salmon à la plancha and grilled vegetables recipe
Tested and delicious recipe for salmon à la plancha and grilled vegetables recipe. Try it and we guarantee you will enjoy it.
(defrosting + 45 min + 30 min in the oven)
1 Thoroughly thaw salmon fillets and sponge.
2 Cut unpeeled eggplant, tomatoes and zucchini into thin slices. Sprinkle eggplant slices with salt and let them sauté for 30 minutes in a colander. Sponge.
In the meantime, grate Parmesan cheese.
4 Preheat the oven to 180 ° C
5 Top slices of zucchini, eggplant and tomatoes in an oven dish, overlapping. Add salt and pepper. Sprinkle with pine nuts and 1 tbsp. of oregano. Decorate with 3 tbsp. olive oil and balsamic vinegar. Cover with grated panko and parmesan.
6 Slide the vegetables ± 30 min into the preheated oven.
7 Meanwhile, coat salmon fillets with 1 tbsp. olive oil and season with black pepper, thyme and remaining oregano. Place 1 slice of lime on each fillet. BBQ cooking (10 min)
8 Cook the salmon for about 10 minutes on a griddle, over a barbecue over medium heat.
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