Grilled salmon with citrus and pecans

Marinade

Combine olive oil (4 tbsp), white wine (3 tbsp), the zest and juice of one lemon in a shallow dish.

Place the salmon steaks in the marinade and let them sit for 10–15 minutes, turning occasionally.

Cooking

Heat a grill pan over high heat and add butter (2 tbsp).

Sauté zucchini (2 pcs), cut into ribbons or thin slices, on both sides for 5 minutes, then remove from the pan.

Reduce the heat. Remove the salmon from the marinade, reserving the marinade for the sauce.

Place the salmon steaks (3 pcs), rinsed and dried, in the pan and cook for 4–5 minutes on each side.

On plates, arrange salad leaves (150 g), sautéed zucchini, salmon steaks, and segments of orange (1 pc) and grapefruit (1 pc).

Then pour the remaining marinade into the pan, bring to a boil, and cook for about 2 minutes. Drizzle the steaks with the resulting sauce, sprinkle with pecans (20 g), and garnish with fresh parsley.