Ingredients
180 gm� � � � � � � � � Whole Salmon Steak
5 pcs� � � � � � � � � � � Carrot
4 pcs� � � � � � � � � � � Broccoli
3-4 pcs� � � � � � � � � �Button Mushroom
5pcs� � � � � � � � � � � �French Beans
20 gm� � � � � � � � � � Green Peas
4 pcs� � � � � � � � � � �Zucchini
1 pcs� � � � � � � � � � � Pepper Salsa
30 gm� � � � � � � � � � Pica de Gallo
4-5� � � � � � � � � � � � spring Fresh Thyme
2 tbsp� � � � � � � � � � Unsalted Butter
1 pcs� � � � � � � � � � � Lemon
To taste� � � � � � � � � Salt
To taste� � � � � � � � �Crushed Pepper
4 tbsp� � � � � � � � � �Olive Oil
Method
- Marinate the salmon steak with salt, crushedpepper, lemon zest, fresh herbs and olive oil. Seal it in a bag andrefrigerate it for 30 minutes or up to 6 hours. Then grill with perfection.
- Next, boil the vegetable in boiling water for a minute
- Take a non-stick pan and add olive oil. Once heated, add boiled vegetables and season it with salt, crushed pepper and keep it aside.
- For the lemon butter sauce: melt butter in warm pan. Add lemon juice to the butter and warm briefly. Add salt and pepper
- Place the vegetables on a plate and add the salmon steak on the bed of vegetable and add lemon butter sauce on top and garnish it with grilled cherry tomato and pepper salsa.
- Add Pica de Gallo on side and serve.
