Salmon steak with vegetables side-dish from Dva Kapitana restaurant

Vladimir Pavlov, sociable Chef of Dva Kapitana restaurant designed with a ship spirit, demonstrated us how to cook the dish to the sea topic: fish steak with side-dish of bright summer vegetables with a prawn and orange & ginger sauce.
Cooking time —
Complication —
Main ingridient: fish
Category: fish dishes



  • Salmon fillet – about 250 g;
  • Tiger prawn – 1 pc;
  • Olive oil – 30 g;
  • Orange & ginger sauce – 50 g;
  • Teriyaki sauce – 10 g;
  • White wine – 50 ml;
  • Rosemary, thyme, basil – 2 g;
  • Salt – 3 g;
  • Spices – 3 g.

For saute:

  • Eggplants – 50 g;
  • Zucchini – 50 g;
  • Sweet red pepper – 50 g;
  • Onion – 10 g.
  • For sauce:
  • ½ orange,
  • Fresh ginger – 1 tbsp (root);
  • White wine – 50 ml. 

Step 1

Cut eggplants, zucchini, sweet pepper and onion into big pieces.

Step 2

Place vegetables on a pre-heated and greased frying pan, sprinkle with salt and pepper and fry until they get ready.

Step 3

Remove orange zest from the washed orange.

Step 4

Prepare orange & ginger sauce: squeeze half of orange, grate peeled ginger root on a grater, add to orange zest, fresh orange juice and cook all together on low heat; add white wine, salt and pepper to your taste.

Step 5

Marinade salmon fillet: sprinkle with salt, pepper, spices, herbs and lemon juice.

Step 6

Fry salmon fillet on a grill frying pan from both sides having sprinkled with white wine in advance.

Step 7

When the salmon is ready, serve it on a plate with vegetable saute, season with orange & ginger sauce, dress with teriyaki sauce. Put the prawn on top: the prawn is better to peel, cut, marinade in salt, pepper, herbs and lemon juice 2-3 hours before serving. Then take it out of the marinade and deep fry.

Bon appetite!
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