The salmon is crusted with the nutty spicy flavor of the cumin and served with freshly made zucchini pancakes topped with sour cream and a dash of dill… not easy but definitely worth the effort!
Ingredients (for 2)
- 1 fillet fresh salmon (about 150 gr. or 5 oz.)
- 1 zucchini
- 1 tbsp dill
- 4 tbsp all-purpose flour
- 1 egg
- 1 scallion
- 1 tbsp mint
- 2 tbsp olive oil
- 1/2 tsp cumin seeds
- 1/2 tbsp cilantro
- 1 tbsp sour cream
- 1/2 lemon
- salt & black pepper
Directions
- Set oven to 450˚F (230 °C)
- Grate zucchini and put into a strainer; sprinkle with salt and cover with a clean cloth
- Put aside for 10 minutes, then squeeze out excess water
- Line a baking sheet with parchment paper and lightly grease; then place salmon onto lined sheet and drizzle with oil
- Combine salt, cumin and cilantro and use to coat salmon all over
- Put zucchini in a bowl along with mint, egg, black pepper, dill, scallions, salt and flour; stir to combine (taste and adjust if necessary)
- Heat oil in a skillet and add the batter, cook until golden on each side
- Bake salmon for about 10 minutes until thoroughly cooked
- Serve salmon on top of dill pancakes with sour cream and dill on top of salmon, and a slice of lemon to garnish
Cambooza 