Slowly cooked Salmon with mashed zucchini..

Ingredients for Salmon:

Salmon strips

Dijon Mustard

Sesame oil

Low-sodium Soya sauce

Himalayan salt

Black pepper

Olive oil


Pre-heat the oven at 150 degrees for an hour. Meanwhile place your Salmon strips to a ovenpan. In a small cup mix 1 teaspoon of fine Dijon mustard, 3 drops of sesame oil, 2 teaspoons of soy sauce, a tablespoon of extra-virgin olive oil, season it with a pinch of Himalayan salt and a pinch of black pepper.  Pour the mixture on the salmon and marinate for an hour.Add a slice of lemon on the very top.  After an hour place your salmon strips to be cooked in 175 degrees oven for 20-25 min. Remove the salmon once it has a little reddish crispy looking texture.

Ingredients for Zucchini mash:

3 mid-sized zucchinis

5 cloves of garlic

2 small Mexican green chili peppers

Whole wheat flour

Grated parmesan cheee

Olive oil

Wash and slice the zucchinis. In a boiling ban pre-heat the water to boiling temperature and put the zucchinis, 5 garlic cloves, chili peppers and boil for 20 min. Once the zucchinis are all soft, remove them and place them in food processor and blend it until fine texture. In a cooking pan put 2 spoons of olive oil and cook the 4 spoons of whole wheat flour until the powderly texture of the flour is gone. Add the 4 full spoons of grated parmesan cheese, stir it for 2 seconds and add the mashed zucchini mixture to the pan. As the mashed zucchini turns watery it begins balancing the texture of the flowers. Stir the mixture for 5 min.

Ready to be served. Bon apetit!

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