- 700 g 1 fillet of fresh salmon
- 125 g new spinach
- 4 prawn tails
- 2 courgettes
- 1 leek
- soy sauce
- extra virgin olive oil
- peanut oil
To prepare marinated salmon, prawns and courgette straw, remove the salmon thorns with the help of tweezers. Eliminate the part of the abdomen; cut the fillet into rectangular slices (4 × 6 cm), season with a mixture prepared with 2 tablespoons of soy sauce and 2 of sake and leave to marinate for 20 minutes.
Shelled the shrimp tails leaving the tail and remove the dark gut. Make small diagonal incisions of 2-3 mm on the two sides of the tails: breaking the structure of the pulp will curl less in cooking; skewer them on skewer sticks.
Peel leek removing the outer sheaths and part of the greenery; cut it into lozenges of about 1 cm, collect them in a saucepan with 3 tablespoons of oil, a pinch of salt, 1/2 ladle of water, cover and stew for a few minutes; when the leeks are wilted, lower the heat, add the spinach and after 30 seconds turn off.
Bake salmon in a hot fat-free pan, first on the skin side for 1 minute, then for another minute on the pulp side.
roasted the prawn skewers in the same pan for 1 minute.
Cut the green part of the courgette fillets; flour them and fry them in plenty of hot peanut oil. Drain the straw obtained on kitchen paper and salt it.
serve salmon steaks with leeks and spinach, prawn skewers and courgette straw.
Accompany the plate with fresh beer, the imperial pils style one has the right structure for the tastiest fish dishes. The intense My Antonia by Birra del Borgo fits in well with the umami note of the sauce.
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