Three ingredients that are a concentrate of well-being and nature. Nothing better for a dish in this sultry summer that plays its cards on freshness, lightness, and obviously well-being. The proposal comes from chef Daniel Zeilinga of the Faula restaurant in Casa di Langa, a 5-star eco-sustainable resort in Cerretto Langhe, an Italian town of 391 inhabitants in the province of Cuneo in Piedmont.
A recipe that plays on the good fats of salmon and the vegetable notes of verbena and cucumber. Three ingredients which, combined with the acidity of mountain yoghurt, manage to transform a simple dish like seared salmon fillet into a healthy and tasty signature recipe, easy to replicate at home.
Mind you, if the recipe is easy to implement, its conception comes from a very particular context which is an act of faith in sustainability applied to Casa di Langa in every single structural and functional aspect. From the "carbon neutral" commitment to the use of 100% recycled water for irrigation, from geothermal and photovoltaic systems functional to heating, from PV cells to solar panels, from FSC environmental certified wood to high-performance windows up to the operational goal of eliminating the use of single-use plastic generally used for accessories intended for guests.
It goes without saying that the vegetables come from the Casa's garden, inside the property, a biodynamic garden tended by the gardener Luigi Merlo and by the chef Daniel Zeilinga himself. Different varieties of vegetables, edible flowers and herbs, ancient seeds, different varieties of tomatoes and cabbages have been planted here. Next to the vegetable garden, a greenhouse for more delicate, mostly aromatic plants. Here reigns a young talented chef, Daniel Zeilinga, originally from Merano, experiences at the two Michelin star Louis C. Jacob hotel in Hamburg, at the chef Maurilio Garola at La Ciau del Tornavento in Treiso (Cuneo), 1 Michelin star, and above all at Enrico Crippa at Piazza Duomo in Alba, 3 Michelin stars, where Daniel spent almost two years, who studied an entirely green menu, dedicated to the precious raw materials of the garden, managing to create mouth-watering dishes, focused on enhancing the 'vegetable element.
Now let's move on to the components. The nutraceutical qualities of Salmon are all too well known: an excellent source of protein, vitamins (vitamin B6, vitamin B12, thiamine, niacin), mineral salts (phosphorus, selenium) and omega 3 fatty acids. The benefits of its meat for the human body are explained very well by the Humanitas website: Phosphorus is important for the health of bones and teeth, while selenium allows the proper functioning of cellular antioxidants. Vitamin B6 stimulates brain function and prevents aging, vitamin B12 plays a valuable role in the production of red blood cells and bone marrow formation. Niacin (or vitamin B3) promotes circulation, protects the skin and aids in the digestion of food. Finally, thiamine (or vitamin B1) releases the energy essential to the body in everyday life.
Verbena and its powers have been talked about since ancient times in a mix of magic and religion. To the Egyptians, Greeks and Romans, she was sacred, and she was prepared for ceremonies. In the Middle Ages she was used as a remedy against witch spells. And it is said that it was an infallible weapon to ward off and kill vampires as long as her flowers were collected during the night of San Giovanni and placed outside the houses to protect the houses and their inhabitants. More realistically today it has been discovered that it has significant anti-inflammatory and mildly analgesic properties which, combined with diuretic and draining properties, make it a useful remedy for rheumatic diseases but also for fighting small kidney stones; pain relievers; expectorants; diuretics; draining and healing.
Poor in calories, the cucumber is widely used in diets: it promotes a sense of satiety and if eaten with the peel it is a good source of fibre. Among their properties, cucumbers promote the proper functioning of the intestine, help reduce the risk of colon cancer and control the absorption of cholesterol and sugars, thus helping to keep blood sugar and cholesterol under control. Furthermore, cucumber is a source of allied nutrients for cardiovascular health, antioxidants and nutrients important for the functioning of the metabolism and for bone health. Finally, for those who need it, the cucumber has a slight diuretic effect.

The recipe for seared salmon, mountain yogurt and Verbena
Ingredients:
80\100 gr of fresh salmon fillet
Fresh whole mountain beef yoghurt
3\4 cucumbers washed
5\6 verbena leaves
Salt, delicate extra virgin olive oil, white pepper
Equipment:
extractor or centrifuge\ fine mesh sieve\non-stick frying pan
Procedure:
Clean the cucumbers and pass them through the extractor, with the Verbena leaves, filter the liquid.
Add the liquid from the cucumbers to the yoghurt until it reaches the consistency of a sauce
not too runny, season with salt, EVO oil and pepper.
Apart from slicing skinless cucumbers and marinating them with a pinch of salt, we'll need them
during plating.
Heat the non-stick pan over high heat, lay the fish fillet with a drizzle of
EVO oil, lower the heat and leave it to cook on the skin for a few minutes, leaving it pink
inside of.
Plating:
Pour a few spoonfuls of sauce into a slightly deep dish, place the fish on top
center, decorate with previously marinated cucumbers, lightly squeezed, and some
verbena leaves, a few flakes of whole salt and a drizzle of EVO oil.
Faula restaurant
Langa House
Cerreto di Langa
Location Talloria 1, 12050