baked salmon with zucchini and dill cream
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This not only tastes good and has a great presentation. The zucchini slices are placed on the fillet to look like fish 'scales'. Great way to get kids to eat zucchini because they like the fun way it looks. This recipe is from the RSVP section of Bon Appetit from the Le Plumet Royal restaurant in the Peacock Inn, Princeton University.
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yield
4 serving(s)
prep time
20 Min
cook time
30 Min
method
Bake
Ingredients For baked salmon with zucchini and dill cream
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6 Tbspdry white wine
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1 1/2 cwhipping cream
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4 7-ozsalmon fillets, 1-inch thick
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3 mdzucchini, thinly sliced
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2 Tbspolive oil
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1/2 cleek, julienned
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1/2 ccarrot, julienned
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1/2 cyellow squash, julienned
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1/2 ccelery root, julienned
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1/2 cred bell pepper, sliced
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3 Tbspfresh dill, chopped
How To Make baked salmon with zucchini and dill cream
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1Boil 6 tablespoons wine in heavy medium saucepan over high heat until reduced by half, about 2 minutes. Add cream and boil until reduced to 1 cup, about 6 minutes. Set sauce aside.
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2Preheat oven to 350ºF. Brush baking sheet lightly with oil. Arrange salmon, flat side down, on prepared baking sheet. Sprinkle salmon with salt and pepper. Place zucchini slices atop salmon, overlapping slices to resemble fish scales. Bake salmon until just opaque in center, about 15 minutes.
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3Meanwhile, heat 2 tablespoons oil in heavy large skillet over high heat. Add leek, carrot, squash, celery root and red bell pepper and saute until vegetables are just crisp-tender, about 3 minutes. Season to taste with salt and pepper.
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4Rewarm sauce over low heat. Mix in dill. Season with salt and pepper. Arrange vegetables in center of plates. Using metal spatula, place salmon atop vegetables. Spoon sauce around salmon; serve.
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