Zucchini Purée with Ghee and Steamed Salmon
Zucchini creates a soft vegetable base with little carbohydrate, while salmon adds complete protein and fatty acids. Stewing, blending, and steaming keep the dish tender; serve it hot right away.
Divide the herbs de Provence (2 g) and thyme (2 g) in half. Mix the juice and a little zest from the orange (20 g) with one half of each herb and table salt (1 g). Coat the salmon (150 g) with the mixture and leave it for 15 minutes.
Cut the zucchini (150 g) into rough pieces. Stew it over low heat with ghee (30 g) for about 15 minutes until tender, adding the remaining half of the herbs.
Blend the zucchini for 3 minutes until smooth, then keep it over low heat, stirring constantly, until the excess liquid evaporates and the puree thickens.
Steam the salmon for 10 minutes until opaque in the center. Spoon the puree onto a plate, place the fish on top, and serve immediately.
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