Grilled salmon with parsley sauce

To prepare the grilled salmon with parsley sauce, start with the parsley sauce, which you can prepare a few hours in advance if you prefer. Finely chop with a knife (or mince in the blender) the parsley 1 and the shallot; cut the fresh chili pepper into small pieces 2. In a bowl, place the chopped parsley, the chopped shallot

and the chopped chili pepper. Set aside the mixed chop. Now take care of the dressing sauce: in a small bowl, pour the oil, lemon juice 5, and two tablespoons of apple cider vinegar. Whisk the sauce well and incorporate it into the prepared chop 6,

mix well so that the chop absorbs the dressing 7 and season with salt and pepper. Set the sauce aside and take care of the zucchini side: wash and cut the zucchini into rounds 8. In a large pan, place the chopped garlic (or if you prefer, you can leave it whole and then remove it after it has flavored the oil) and four tablespoons of oil, let it wilt, and add the zucchini, salt, pepper

(you can consult the procedure found in the sautéed zucchini recipe) and cook over high heat, covering the pan with a lid until the zucchini is cooked 10. Finally, prepare the salmon: take the cleaned salmon fillet and cut it into 4 slices of about 7 oz each 11. (Alternatively, you can buy 4 pre-cut slices at the fishmonger). Heat a cast-iron grill, once it's hot, place the slices, salt 12,

pepper, and cook for about 3-4 minutes per side 13. The slices will be ready when the surface is golden 14. Now you can plate 15: drizzle the salmon with the parsley sauce prepared earlier and add the sautéed zucchini. Serve the grilled salmon with parsley sauce hot.