INGREDIENTS

 2 SERVINGS

• 2 pieces of salmon fillet, approx. 125 g each, skin and bones removed (fresh or frozen)

MARINATE

• 2 tablespoons of soy sauce
• 1 tablespoon of olive oil
• 1/2 teaspoon of sweet and hot pepper
• 1 tablespoon of rice vinegar or lime juice
• 2 teaspoons maple syrup (or 1 teaspoon honey or sugar)
• salt and pepper
• 1 tablespoon of black sesame seeds (or black seeds or white sesame seeds)
• chili flakes for decoration

AND

• 100 g (1/2 cup) of quinoa or rice
• 1 zucchini
• 1 tablespoon of extra virgin olive oil or butter
• 1 clove of garlic
• 6 pieces of dried tomatoes

PREPARATION

• Rinse the salmon, dry it, check for skin and bones, mix it with the marinade ingredients, set aside for about 1 hour to marinate.
• Place on a baking tray or in a heat-resistant dish and bake in an oven with the grill function on (medium power) or preheated to 250 degrees C, for approx. 7 minutes.
• While the salmon is marinating, cook the quinoa or rice. Rinse quinoa, pour 1 cup of fresh water, season with salt, and bring to a boil. Cook, covered, for about 15 minutes on low heat, until the quinoa has absorbed all the liquid. Open the pot and let it evaporate.
• Wash the zucchini, then make spaghetti with a special Julienne peeler or a spiralizer, or peel it with an ordinary vegetable peeler, making wide but thin ribbons like pappardelle pasta.
• Heat the oil or butter in a frying pan, add the garlic pressed through the press and fry for a while. Add the zucchini and, stirring gently from time to time, fry until soft, but still firm and bouncy, for approx. 3-4 minutes. At the end, add the chopped sun-dried tomatoes and finally season with salt and pepper.
• Remove the salmon from the tray or remove from the pan and set aside for a while. Put the quinoa or rice into the dish and mix it with the flavors left over from the baked salmon. Put on plates, add zucchini, put a piece of salmon on top, sprinkle with chili flakes.