Baked Salmon with Zucchini and Dill Cream
Nutrition
Calories: 638 kcalCarbohydrates: 20 gProtein: 49 gFat: 52 gSaturated Fat: 24 gCholesterol: 170 mgSodium: 182 mgFiber: 9 gSugar: 14 gVitamin A: 104.15 IUCalcium: 124 mgIron: 11 mg
Ingredients
- 6 tbsp dry white wine
- 1 ½ cups heavy whipping cream
- 24 oz salmon fillets about 1 inch thick
- 3 med zucchini squash sliced into paper-thin rounds
- 2 tbsp olive oil
- ½ cupmatchstick-size strips Fresh leeks bulb and lower leaf (white and pale green parts only)
- 1/2 cup matchstick-size strips peeled carrot
- ½ cup matchstick-size strips yellow squash crookedneck
- 1/2 cup matchstick-size strips peeled celery root celeriac
- ½ teaspoon Medium red bell pepper thinly sliced
- 3 tbsp chopped fresh dill
Instructions
- Boil 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.
- Preheat oven to 350°F. 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.
- Meanwhile, heat 2 tablespoons oil in heavy large skillet over high heat. Add leek, carrot, squash, celery root and red bell pepper and sauté until vegetables are just crisp-tender, about 3 minutes. Season to taste with salt and pepper
- Rewarm 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.