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Baked stuffed salmon with tagliatelle of zucchini and carrot |
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One of the most successful and spectacular salmon recipes is the stuffed salmon with colorful vegetables. And because this is a special recipe it is absolutely necessary to add a special garnish.
"Tagliatellele" of zucchini (zucchini with green peel, italian) and carrots are a wonderful combination, because of the colorful contrast and especially because of the crispy and juicy vegetables.
And, because the olive oil (flavored with lemon juice and oregano) made me dream of sunny coast of Italy, a "stracciatella" seasonal vegetables (green onion, green asparagus, red peppers, carrots) is ideal for tagliatelle as a final flavor.
The recipe is special, but very easy and fast, ideal for a healthy family dinner.
Ingredients:
-2 salmon fillets - 200 grams each (for two people, obviously)
-a red pepper
-a pumpkin (if you find zucchini it’s perfect, if not, the white one goes too but you have to remove the peel)
-2-3 stalks of green asparagus
-a carrot
-a lemon
-a tomatoe
-a few tablespoons of mashed tomatoes
--s few cloves of garlic
-olive oil
-salt
-pepper
-dried oregano
Wash salmon fillets and section them in two crosswise, but do not separate the halves completely.
Fry some green onions and half a red pepper cut into cubes.
Fill salmon with pepper and green onion mixture, add a few slices of fresh garlic, sprinkle salt, pepper, oregano. Sprinkle with lemon juice and then wrap the salmon.
You can fix the free edges of salmon with toothpicks, to ensure that remains attached. Please grease packed fillets with mashed tomato mixed with a little olive oil and sprinkle lemon juice and pepper and oregano. This way the salmon will have a red glaze, delicious.
Please grease tray with little oil, place fillets of salmon and then bake them at 180 degrees for 20-25 minutes (depending on how thick the fillets are).
Meanwhile, take care of garnish so that all is ready at the same time.
Use 2 pans to work fast.
In the first pan, fry green onion, asparagus and carrots cut into cubes. If you want, add a crushed clove of garlic for extra flavor. When almost done but still firm enough, turn of the heat. Sprinkle with lemon juice, add salt and pepper and let them settle. "Stracciatella" vegetables should be crispy, so do not cook them too much. Vegetables should remain as raw as possible.
In the second pan prepare the tagliatellele. Cut zucchini and carrots into long thin strips (easier if you use the cleaning device for fruits and vegetables).
Fry a little the strips of carrot, then add zucchini strips and leave them on heat for two minutes stirring constantly. Pour "straciatella" over tagliatelle, stir well and turn of heat.
Meanwhile, salmon is done.
Let me tell you a little secret: When you remove the pan from the oven, immediately sprinkle the fish with lemon juice. You will quickly revive all the flavors and colors of this preparation.
Arrange the serving plates. Over each salmon fillet place one slice of fresh tomato and a little fried asparagus.
Roll tagliatelle just like spaghetti and place them elegant in the plates corners. From place to place, one piece of the aromatic straciatella vegetables will surround the festive salmon.
Serve immediately and prepare to receive the praise:)!
And now a delicious section for you:
Enjoy!
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