Salmon Fillet with Feta Mustard Herb Crust on Zucchini Noodles
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 salmon fillet (s)
- 2 zucchini
- 50 g feta cheese
- 1 teaspoon mustard
- 1 teaspoon pesto
- 30 g breadcrumbs
- olive oil
- Herbs (TK, e.g. dill)
- salt and pepper
- 1 shot white wine
- 2 tablespoon heavy cream
- 1 egg (s), possibly
Print Recipe
Pin Recipe Instructions
- First cut the zucchini into fine strips with a peeler or similar. If you prefer to eat the vegetables well cooked, you can briefly blanch them in hot water. Put the zucchini strips in an oiled baking dish, add a small dash of dry white wine, salt and pepper and, if you like, add a few drops of pesto over the top.
- Wash the salmon fillets, pat dry and also season with salt and pepper. Mash the feta cheese in a separate bowl. Add 1 - 2 tablespoon frozen herbs or, depending on the season, fresh herbs.
- Add 1 teaspoon each of mustard (always use truffle Dijon mustard and a few chilli flakes if you like) and pesto, season with salt and pepper. Knead in a dash of cream or an egg and add 1 - 2 tablespoons of olive oil and knead with the breadcrumbs to a crumbly mass.
- Spread these crumbs on the salmon fillets and then place on the zucchini strips. Finally, drizzle a few drops of olive oil over the whole thing and cook in the oven for about 15 - 20 minutes at 200 ° C (top / bottom heat).
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