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Hello foodie friends, andwelcome to Vincenzo's Plate.

Today, we are makingpan-fried Atlantic Salmon like you never had it before,with a Mediterranean twist, with nice lemon flavors.

And you will love it, becauseyou go to those restaurants.

They always make the sameversion, and I'm bored of this.

So, let's make somethingsimple, made in 15 minutes.

Today, I'm collaborating withEmma from Emma's Goodies, and she's going to make adelicious Lemon Tiramisu with Limoncello as well.

So, make sure you go andcheck this video out, and check out the channel.

Hello, you guys.

I am Emma.

And over on mychannel today, I am going to show you how tomake a delicious Tiramisu and Limoncello.

Here in Italy, we havedifferent versions of Tiramisu, and this one is by farone of my favorites.

So I hope you'll headover to my channel, say hi, watch thevideo, get the recipe, and try the recipe, of course.

Back to you, Vincenzo.

I want that Tiramisu right now.

That looks fantastic,Emma, fantastic.

Let's assemble thisdelicious dish.

Now, cut the zucchiniinto small cubes, and put them in a saucepanwith extra virgin olive oil, and cook them on a medium heat.

Add also the cherry tomatoes.

Now, put a littlebit of salt on it so the salt will get thewater out of the zucchini, and the water will also comefrom the juicy tomatoes.

Now, when we have a little bitof soul, they start cooking.

Add the garlic– just one clove.

After a couple of minutes,add nice sun-dried tomatoes.

Make sure you get goodquality sun-dried tomatoes.

When you see that theseare cooked properly, you want to add a nice pesto,homemade pesto if you can, and just stir itproperly, and make sure you get the flavorscombined properly.

Then, towards theend, we want to put maybe 100, 150 gramsof baby spinach, and cook it a littlebit, so that you can create a base for a dish.

Now the salmon takesno time to cook.

In ten minutes, you are done.

The star of thedish is the salmon that you have to get from thefish market– nice and fresh.

And today, I've got abeautiful Atlantic Salmon.

Now, time to cook the salmon,so cut this beautiful piece of salmon in half, andsqueeze some lemon on top to give this nice, fresh,Mediterranean flavors to it.

Now it's time to cook thesalmon in a nice sauce, but what I'm going touse– extra virgin olive oil infused with lemon.

I brought this back from Italy.

If you don't have it, justuse extra virgin olive oil.

And then, we want to cook theskin for about 6 minutes, 5 to 6 minutes, and when yousee it's cooked, you turn it, and you cook the rest for about4 more minutes, I would say.

But you will also seeit when it's cooked.

When it's nice and ready, wewant to assemble everything.

So now we want to put a base.

So do a nice base on theplate, because presentation is very importantthese days if you want to make your guestshappy to be on your table.

And then you get thisnice piece of Salmon.

Ensure they havethe bottom part, and choose if youwant to use the skin, to show the skinon the other side.

This time I chosethis side, because I'm going to put this beautiful,homemade, fresh pesto on top to give the finaltouch to this dish.

This is stunning and beautiful.

I don't want to eat this one.

It looks so good.

I shouldn't eatyou, right darling? I'm not going to eat you.

I'm not going to eat you.

I'll let you eat it, OK? OK.

Don't worry.

I'm not going to eat you.

I'm going to have a glass ofwine, because with the salmon, all you need is a nice Rose.

There is nothing elsebetter than this.

I think Rose is perfect.

And I'm using a nice wine,which is called Zaccagnini.

Of course, it's my favorite.

I only drink and eat whatI love, what's my favorite.

See, eating, it'salways a ceremony– a ceremony when you cook,a ceremony when you serve.

And part of the eatingceremony, or serving ceremony, is to actually open the wine,and if with a cork is better, and you smell it, andit smells bloody good.

And then, we pour thisZaccagnini wine in the glass.

And yes, Salmon, I'mgoing to eat you.

I am going to eatyou, because I'm not going to resist to your beauty.

Now, make sure yougo and make the Lemon Tiramisu from Emma's Goodies,because it will go very well.

It is amazing Mediterraneanpan-fried Salmon.

I can hear music into my ears.

This is delicious.

It is amazing, guys.

This is beautiful.

This is really,really, really good.

I don't know whatyou're waiting for.

This is to die for.

So guys, I'm going toeat– can't talk anymore.

See you in the nextVincenzo's Plate video recipe.

Please subscribe to my channel.

It's free.

I have all of this for free.

I just need you tosubscribe, for free.

And write a comment below.

Go and check out my YouTube,my blog, vincenzosplate.

Com, all my recipes arethere, and just let me know what recipesyou want me to make.

So, e ora.

si mangia! Vincenzo's Plate.

Source: Youtube

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