4 fillets MSC certified wild salmon
50ml soy sauce
50ml soya milk
2 tablespoons fresh parsley, chopped
Salt and pepper- to taste
1 medium courgette (zucchini)
2 tablespoons olive oil
- If frozen, remove the salmon fillets from the freezer the night before, giving them time to thaw.
(Tip: If you do not have time, you can get them out 1 hour before cooking and put them- in their packaging- in a bowl filled with warm water to thaw instead)
- To prepare the marinade, warm the honey with the water and soy sauce in a saucepan and over a medium heat, stirring them together until they are well combined. Let the marinade cool down in a bowl, then place the fillets skin side up, so that the fish soaks up the marinade. Cover and refrigerate for about 20 minutes.
- Peel the pumpkin and cut it into cubes. Using a steamer, cook the cubes for around 10 minutes- until cooked through. Mix the pumpkin with the ricotta, soya milk, butter and parsley. Season well with salt and pepper, then set aside.
- Fry the salmon fillets skin side down for approx. 4 minutes on a medium heat, pouring about three tablespoons of marinade to fry the salmon in per fillet. Then flip them over and cook for about 2 more minutes. The fish should be soft and flaky - do not overcook!
- Whilst the salmon cooks, make the courgetti. Wash the courgette, then using a vegetable peeler, peel lengthwise into thin, noodle-like strips. Heat the olive oil to a medium/high heat, then lightly fry. Season well with salt and pepper, then plate up with a piece of fish.
- To finish, heat through the pumpkin purée and place this on the plate with the salmon and courgetti. Eat and enjoy!