Salmon and zucchini parcels from the plancha
Tender salmon fillet meets fine zucchini strips – a light, aromatic grilled dish for gourmets!
The fresh marinade of olive oil, lemon, mustard, and garlic gives the fish a tangy flavor, while the zucchini provides an elegant coating. Grilled on a hot plancha, the salmon remains succulent and develops a subtle roasted aroma. Served with a drizzle of BBQ sauce and fresh dill, this dish becomes the star of any summer table – perfect as an appetizer or paired with risotto or salad.
Ingredients for 4 people:
2 salmon fillets (approx. 120-150 g each, without skin)
1 medium zucchini
Olive oil for frying
Marinade:
2 tbsp olive oil
Juice of half a lemon
1 tsp medium-hot mustard
1 clove of garlic, grated
Salt & pepper
Fresh dill
A little BBQ sauce
Preparation:
Using a vegetable peeler, cut the zucchini lengthwise into 8 thin strips.
Lightly salt and let rest for 5 minutes to make them pliable.
In a bowl, combine olive oil, lemon juice, mustard, garlic, salt, and pepper. Cut each salmon fillet into two pieces and coat with the marinade.
Lay two zucchini strips crosswise on top of each other. Place the salmon in the center and fold the strips over it.
Preheat the plancha to high heat. Spread a little oil on the hot plate.
Place the zucchini parcels seam-side down on the grill and cook for 5–6 minutes. Reduce the heat, turn over, and grill for another 4–5 minutes, depending on the thickness of the fish.
Brush a little BBQ sauce onto the plate and place a salmon parcel in the center. Sprinkle with fresh dill and freshly ground pepper.
Perfect as a starter or as part of a main course, for example risotto or a salad bowl.