Zucchini salmon with green sauce

Zucchini salmon with green sauce
Quantity Ingredient
200 g Courgette
300 g Triple potatoes
2 tbsp Maize Germ Oil
White Pepper
6 tbsp Fresh herbs
100 g Yogurt
100 g Sour cream
250 g Salmon

Zucchini salmon with green sauce are served with baked potatoes. Cut a straight courgette into 6 thin slices and sprinkle with salt to remove the water. Preheat the oven to 200°. Wash and dry small triplets of potatoes. Cut the potatoes in half, fill into a bowl, mix with 1 tablespoon corn oil and season with white pepper and salt. Line a baking tray with baking paper. Place the potatoes with the cut surface on the baking tray and bake on the middle shelf for approx. 30 minutes. For the green sauce puree fresh herbs with 50 g yoghurt. Stir in the remaining yoghurt and sour cream and season with salt and pepper. Place the green sauce in the fridge until serving. Dry zucchini with kitchen paper. Cut the salmon into 6 cubes and season with pepper. Place the salmon on the narrow end of the zucchini and wind up. Heat the remaining oil in a pan. Fry the zucchini salmon on the underside for approx. 1 minute, turn and fry from the top for approx. 1 minute. Set the temperature to the lowest setting and fry the zucchini salmon for approx. 4-5 minutes, turning occasionally. Arrange zucchini salmon with green sauce and potatoes on preheated plates.

Servings: 2, Difficulty: 
Preparation time: 30 minutes, Total duration: 45 minutes

All data per serving:
642 kcal
33 g
32 g
44 g

(C)opyright by Marions Kochbuch