Here in the South of Holland, we still got vacation. Just one week, but we’ve got such a beautiful weather so it’s great. And the weather forecast for the coming week is also very nice. So it’s time for yet another vacation recipe. This time nothing with a skewer, but a real nice salmon fillet. In the South of Europe fish is often very fresh and easy to buy. For the Mediterranean effect we serve this with a feta dressing. And it’s served with zucchini from the grill, also covered with the same feta dressing.
- The real Feta cheese is, of course, the tastiest. It comes from Greece and can be made from raw milk. So be careful when you are pregnant (always read the labels correctly). If you can’t get it, you can buy white cheese cubes in the supermarket. Less strong in taste, but still very tasty.
- When in a recipe lemon zest is mentioned, use a biological lemon. Grate only the yellow part of the lemon. The white that is underneath is very bitter.
- Cut the zucchini not too thin for the firmness and to retain enough flavor.
- By allowing meat and fish to rest for a while after baking or grilling, fewer juices will be released after cutting, which remain in your meat or fish. So much better.
Recipe: On the grill: salmon and zucchini with a feta dressing
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