Source: iulm.it; bòog-giallozafferano.it photos

Presentation

A second course based on salmon fillets, zucchini, extra virgin olive oil, curry, capers, parsley, salt and pepper

Ingredients
Serves 4

• 800 g (about 1.75 lb / 28 oz) salmon fillet
• 400 g (about 14 oz / 4 cups) zucchini, sliced into rounds
• 3 tablespoons extra-virgin olive oil
• 2 teaspoons curry powder
• Capers, to taste
• Parsley, to taste
• Salt, to taste
• Black pepper, to taste

Method

Wash the parsley and chop it with the capers

Mix it in a bowl with 2 tablespoons of oil and a little pepper.

Clean the zucchini and cut them into slices

Dry them well, salt them and grill them quickly in a hot oven for a few minutes

Season them with the parsley and caper sauce.

In a non-stick pan, pour the remaining oil

Heat it and brown the salmon over high heat, a few minutes on each side.

Lightly salt and pepper

Lower the heat to low and continue cooking for about ten minutes with the container covered.

Add 1 tablespoon of water and the curry powder

Stir and continue cooking.

Once ready, transfer the fillets to a serving dish and serve them with the zucchini.

Allergens

Capers: ability to counteract the symptoms of allergies

Curry: presence of mustard and other spices (check on the label)

Extra virgin olive oil: unusual allergy; intolerance not described

Pepper: possible cross-reactivity in case of intolerance to spices

Parsley: possible cross-reaction in case of allergy to spices, mugwort, composites

Salmon: fish is included among the allergens in EU Regulation 1169/2011

Zucchini: possible individual intolerance or cross-reaction in case of allergy to Ambrosia

Notes

To be prepared and handled under strict hygienic conditions.

The ingredients of the dish bring the following benefits:

Capers: source of antioxidants capable of supporting the immune system, of rutin that strengthens capillaries and inhibits the formation of platelet aggregates, promoting the functionality of the cardiovascular system.

Curry: able to strengthen the immune system

Extra virgin olive oil: source of Vitamin E that protects the immune system from harmful fatty acids

Pepper: contains piperine, a powerful antioxidant;  It improves insulin sensitivity by reducing cholesterol levels and activating metabolism. Recommended for people with problems

Parsley: rich in carotenoids that support the immune system and mineral salts, vitamins and antioxidants that act to protect the cardiovascular system; also suitable for nephropathic patients and useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants

Salmon: a source of zinc and selenium, elements that promote the proper functioning of the immune system by hindering the formation of prostaglandins that prevent proper cellular functioning, and has a high content of omega 3 fatty acids, which inhibit platelet aggregation (cardiovascular risk factor). Useful for liver function due to the supply of zinc, selenium and omega 3 and 6 fatty acids

Zucchini: provides flavonoids (Vit. P), antioxidants that enhance the action of Vit. C in favor of the immune system and mineral salts, vitamins and antioxidants that act to protect the cardiovascular system; also suitable for nephropathics; useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants

Safety / Intended use

Also intended for individuals suffering from:

• Anorexia – Weight Loss
• with caution based on tenderness and acidity in case of Mucositis (inflammation and lesions of the oral cavity)
• In the presence of dysphagia (chewing and swallowing problems) present the product cut into small pieces of uniform size.