Just a word of caution, if your kitchen is tiny like chef’s, then your house would smell fishy for a few days after grilling the salmon. I looooove the lemony tangy kick on the courgette! Good choice, Chef. More pasta please.
For the salmon toppings:
2 tsp fennel seeds – crushed
1 tsp black pepper corns – crushed
For the pasta:
1 clove garlic – crushed
1 small zucchini – sliced
juice of half lemon
zest of a whole lemon
pinch of chilli flakes
crush toppings, coat salmon and fry crust side down first 1-2 min and the other side for 1-2 mins until salmon is done, set asid.
start boiling your pasta in a pot.
in the same pan, fry zucchini until golden brown, then add garlic, then chilli flakes, lemon zest and juice. Finally add cooked pasta. Serve and enjoy!!
Quick and easy 🙂 Yes, I say this even I was the one watching and taking photos. ha ha ha
Top photo: fry the salmon crust-side down first, then flip to the other side. 1-2 mins each side.
Remove the salmon, then fry the courgette, garlic, then add lemon and zest the mix the cooked pasta in.
One more snap, admire the view.