baked salmon with zucchini and dill cream
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.
No Image
prep time
20 Min
cook time
30 Min
method
Bake
yield
4 serving(s)
Ingredients
- 6 tablespoons dry white wine
- 1 1/2 cups whipping cream
- 4 7-oz - salmon fillets, 1-inch thick
- 3 medium zucchini, thinly sliced
- 2 tablespoons olive oil
- 1/2 cup leek, julienned
- 1/2 cup carrot, julienned
- 1/2 cup yellow squash, julienned
- 1/2 cup celery root, julienned
- 1/2 cup red bell pepper, sliced
- 3 tablespoons fresh dill, chopped
How To Make baked salmon with zucchini and dill cream
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Step 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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Step 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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Step 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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Step 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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