How to cook epic crispy salmon and fresh zucchini salad

Gather your vegetables. Turn the grill to its maximum setting.

Deseed the capsicum

Cut the capsicum into eighths or thin strips.

Peel and wash the spring onion, cut it into 2cm pieces.

Chop two-three chillies into similar sized pieces, deseed them if you don't want then too hot.

Put the veggies in a large baking tray, as well as 50ml of olive oil.

Get out yo salmon.

Give your fish a thorough massage of olive oil, salt and pepper and lemon zest.

Arrange the vegetables around the salmon with the skin up. Put the salmon under the grill on the middle shelf for 14 minutes.

For the salad, squeeze the juice of half a lemon into a bowl as well as some olive oil.

Finely chop some mint and chilli

Use a peeler to, well, peel two zucchini into the bowl. The salad is ready but don't toss it until about to be served.

When the 14 minutes are up, take the tray out of the oven.

Use a knife and your fingers to remove the skin. Flip the skin and add salt and fennel seeds to it. Put the tray back in the oven for 5 minutes.

When its ready flip the skin over and serve immediately.

E n j o y ! A simple meal that tastes great and is very simple for its payoff.

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