Blackened Salmon and a Fresh Zucchini Salad with Feta and Hazelnuts

This Week

2 Dec - 8 Dec

Blackened Salmon and a Fresh Zucchini Salad with Feta and Hazelnuts

Blackened salmon isn’t just a fancy way of saying you’ve burnt the fish. It’s actually a method where you brush the fish in butter, coat in a blend of spices, then pan-fry over a high heat. The butter helps the spices crisp up on the outside whilst perfectly moist on the inside.

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Tips

This meal light and fresh, so if you’re filling some hungry belly’s we recommend serving it along side our delicious crispy potatoes!
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Tips

Don’t move the salmon once you add it to the pan. Allow it to cook for a few minutes so the spices form a crust.
You won’t need to oil the pan, the butter will prevent the salmon from sticking as well as the natural oils in the fish.
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Pouring the dressing over the salad right before serving prevents the zucchini from going soggy.

Shortcuts

Vegetables

If you’re not a fan of raw zucchini you can grill the zucchini over a griddle pan or BBQ. Cut each zucchini into 4 lengthways, brush with oil and season with salt. Grill for 3 minutes each side or until cooked and perfectly charred. Serve topped herbs, feta, nuts and a squeeze of lemon.

Protein

The same blackening method can be applied to white fish and chicken. Note the cooking time will vary.
For a vegetarian option, marinate tofu (cut into four slices 1-2cm thick) in soy sauce and garlic for 20 minutes. Remove from the soy and then press the spices onto each side of the tofu (you may need to double the spices mix). Cook for 4-3 minutes each side.

Other

Swap parsley and dill for mint.
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Swap hazelnuts for almonds, pine nuts or pumpkin seeds.

Ingredients

Zucchini salad with feta and hazelnuts

4 zucchini
¼ cup dill (roughly chopped)
¼ cup parsley (roughly chopped)
100g feta
¼ cup hazelnuts (roasted and roughly chopped))

Dressing

2 Tbsp olive oil
1 tsp dijon mustard
½ tsp pure maple syrup
1 Tbsp red wine vinegar

Blackened salmon

600g salmon fillet, skin on
2 garlic cloves (crushed)
2 Tbsp butter (melted)
1 Tbsp paprika
2 tsp ground cumin
1 tsp dried oregano
1 tsp sugar
Salt and pepper

Method

Start by prepare the salad, shave the zucchinis with a vegetable peeler – start on one side, shave until halfway, then rotate do the sam eon the other side. (You will be left with a small amount of the zucchinis centre we recommend freezing, ready to pop into smoothies or use in vegetable stock)

In a small bowl combine the dressing ingredients, whisk together to form the salad dressing.

In a large bowl or platter add the shaved zucchini, loosening any strips that are stuck together. Top with the feta, dill, parsley and hazelnuts.
Right before serving, drizzle over the dressing and give the salad a good toss.
To cook the salmon, start by patting the salmon fillets dry. In a small bowl add melted butter and crushed garlic. In another small bowl add the spice rub ingredients; paprika, cumin, dried oregano, sugar, salt and pepper.
Brush or spoon the melted butter over the fillets, then press the spice mixture onto the top of each fillet (on the side without the skin). You can use your fingers to help press the spice onto the fish.
Heat a large pan over medium heat (no need to add oil). Once the pan is hot add the salmon fillets, starting on the spice rubbed side. Cook for 2-3 minutes without disturbing the fillets, before flipping the salmon over. Cook skin side down for a further 5-6 minutes (cooking time will vary depending on the thickness of your fillet).
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Squeeze lemon juice over the salmon, serve flaked over the zucchini salad, or to the side of the salad.

Variations

Vegetables

If you’re not a fan of raw zucchini you can grill the zucchini over a griddle pan or BBQ. Cut each zucchini into 4 lengthways, brush with oil and season with salt. Grill for 3 minutes each side or until cooked and perfectly charred. Serve topped herbs, feta, nuts and a squeeze of lemon.

Protein

The same blackening method can be applied to white fish and chicken. Note the cooking time will vary.
For a vegetarian option, marinate tofu (cut into four slices 1-2cm thick) in soy sauce and garlic for 20 minutes. Remove from the soy and then press the spices onto each side of the tofu (you may need to double the spices mix). Cook for 4-3 minutes each side.

Other