Friday night dinner for me and my man: salmon and zucchini. Doesn’t sound fancy enough? How about salmon with dill and goat cheese, poached in white wine and butter, along with zucchini pasta tossed with olive oil and fresh herbs? You know you’re jealous.
- One large (that is, large enough for two people) piece of salmon–I used sockeye.
- Dill (fresh obviously would be preferred; however, all I had was dried)
- Goat cheese, about four ounces.
- White wine, approximately 1/2-1 cup.
- Butter, about 2 ounces.
- Preheat the oven to 375 degrees.
- Take your salmon, place it in an appropriate baking dish, and pour the white wine over it. Before placing the salmon in the oven, cut the butter into small chunks and rub in on the top of the salmon to keep the fish moist.
- Put the salmon in the oven for 15 minutes.
- Take the salmon out of the oven. Check to see that it is–at this point–mostly cooked through. If it is not, continue to cook at 375. If it is mostly done, place the dill and goat cheese on the top of the fish.
- Increase your oven temperature to 425, and place the salmon–now with the cheese and dill–in the oven for another 5 minutes, or until the cheese has melted.
- Two medium-large zucchini (again, this is for two people only)
- Olive oil
- Clean your zucchini and chop off the ends. Cut the zucchini in half (NOT length-wise…so “width-wise”).
- Using a cheese grater, or mandolin (depending on what you have and how thick you want your “pasta”), shred the zucchini.
- Wrap the zucchini shards in a paper towel to try to absorb the excess water.
- When you’re ready to cook the pasta, take the strands out of the paper towel and transfer them to a bowl. Toss in a LIGHT amount of olive oil (you don’t need that much liquid), and salt and pepper to taste.
- Heat up a skillet. Dump the mixture into the skillet and toss frequently until the pasta is warmed all the way through. Should not take more than five minutes.