Summertime means courgettes are in season BIG time. And although who does not love a fabulous ratatouille, I love to cook them simply baked in the oven with a drizzle of olive oil. Check out my lovely herb crust with horseradish and panko topped salmon : summer on a plate! and ready in a flash.
COURGETTE – or zucchini is a summer squash it seems to originate from the Americas and developed later in Northern Italy. You can eat the squash at any stage, usually when it reaches about 20 cm and the lovely flowers can be picked early and are edible. Usually served stuffed and fried. It is low in calories and has been made popular again making noodles from it with a pencil sharper type of tool called zoodles or courgetti. Let’s not forget that French Provencals dish Ratatouille ( not the movie guys!) The word comes from 18th century French where ratouiller meant to stir up. Courgette, eggplant, onion, garlic and tomatoes are stewed and seasoned with Provencals herbs like rosemary, thyme and bay leave. Check out my recipes here.
HERB CRUST – I love using herb crusts on fish especially, it brings subtle flavour to the delicate fresh fish. Here is mixed grated horseradish, lemon thyme and flat parsley with panko breadcrumbs, lemon zest and olive oil. Just path it down onto the skinless side and season with salt and pepper. The horseradish gives it a zingy taste, the quantity is up to you depending how much nose-flaring you want.
Just serve from oven to table directly and enjoy!
This recipe is inspired by Donna Hay’s recipe
My oven baked herb crusted salmon with courgettes
Yield 4 portions
- 800gr fresh salon with skin, deboned
- 1 tablespoon horseradish, grated
- 3 tablespoons panko breadcrumbs
- 1/2 cup flat parsley, chopped
- 1/4 cup lemon thyme leaves, stripped from the twig
- a few lemon thyme twigs
- 1 lemon, sliced
- Pre heat the oven to 180 C degrees. Cut the courgettes into half and than each half lengthwise into equal size sticks ( size of large fries), transfer to baking tray. Season with salt and pepper, add a drizzle of olive oil. bake for 15 minutes.
- Prepare the herb crust: add to a bowl the horseradish, chopped parsley and lemon thyme and panko, mix well and path it onto the skinless side of the salmon. Season with salt and pepper, add lemon slices and lemon thyme twigs.
- Remove the baking tray and add the salmon, bake for another 15 minutes. You can opt to use the grill to crisp the crust, this depends on your oven.
- Serve with a yogurt and lemon juice dressing.
on www.leeksandhighheels.com by Sandra Slawinski