Got egg-allergy? I got something perfect for you! Honey-mustard Salmon with Zucchini tagliatelle! According to the FDA, US Food and Drug Administration, lists egg-allergy in their top 8 major food allergies. Personally, I have had never heard that there are people who are allergic to eggs while it is a common allergy. It seems that egg allergy are most common to infants and young children and usually fades away as they get older.
Australian institute, Sydney Local Health District, states that egg is usually used as ingredient in pastery, cookies, sauces and pasta. Not to forget the mention there are also food that are overlooked: Caesar salad, ice cream, soups and sausages. So what do we need to watch out when your purchase a food product? These are the word that you have to look out for: egg white, egg yolk, dried egg, egg lecithin, lecithin, powdered egg, mayonnaise, albumin, ovalbumin, ovomucoid and globulin.
Ingredients (served for 2 person):
- 200-250 gram Salmon ( lusomar or medallions figure)
- 1 Zucchini
- Balsamic vinegar
- Dijon mustard
- Sea salt (or regular salt)
- Black pepper (or black pepper)
Pre heat the oven to 200 Celcius
Season the Salmon with salt and pepper and set them aside
Cut the Zucchini in stripes. There are various ways to do it but my way is using a vegetable peeler. Cut the out ends of the Zucchini, cut it in half in the length and again. And start peeling the Zucchini.
Get an oven-proof pan. Put it on a low heat and put 4 table spoon of balsamic vinegar, 4 tea spoon of Dijon mustard, 1 table spoon of honey and two table spoon of water. Start mixing the sauce till its boiling. Add the Salmon and let it cook for 5 minutes. Keep mixing the sauce gentle till its thick and put it in the pre-heated oven for 7-8 minutes to cook.
Take out the pan from the oven. Watch out it can be hot! Add the Zuchinni stripes to the pan and start mixing it with the sauce. Note that the heat of the pan is warm enough to cook the Zucchini as it is very thin.
Plate the Zucchini and Salmon.
Writted by Ray