Zepter Cooking: Cooking the Best Salmon

Enjoy cooking and eating!

Requires:
Z-V3025Z

INGREDIENTS (4 persons):
• 300 g butternut squash
• 1 leek
• 200 g green peas
• 1 bunch fresh fennel leaves
• 4 fillets salmon (150 g each)
• Dried spice mix (oregano, cumin, pepper)
• Dried fennel seeds, optional
• 1 cup (2dcl) white wine
• Cold pressed olive oil, optional

PREPARATION
• Place the butternut squash, leek and fresh herbs on a Zepter Felix cutting board. Using a Santoku knife, chop and mix.
• First place the vegetables (squash, leek, green peas) in a cold oval grill pan (Z-V3025Z), without any oil or water. On top of vegetables add salmon steaks generously seasoned with dry spice mix, pour cup of white wine and cover.
• Bring the temperature on the induction plate a medium heat at 160°C and cook for 2 minutes, then lower the temperature to 90°C and cook for an additional 20 minutes.
• After 20 minutes, remove the lid and serve in Royal Gold Bordeaux porcelain.
• Drizzle with olive oil, if desired.

Using the Zepter system we properly prepare healthy food, with no fats – creating tastier, yet healthier meals.
• Food looks better: color, shape and texture are preserved
• Food is tastier: natural flavors and aromas are preserved (even without adding salt)
• Food is healthier: nutritive and biological values (essential nutrients, vitamins, minerals, proteins, micro and macro trace elements) are preserved. Food does not burn and there is no acrolein, a cancerogenic substance.

Bon Appetit!
Chef Petra Gerić