Today I am presenting a fabulous recipe that I prepared two nights ago. This is easily in my top ten favorite recipes that I have prepared in the past year and to sweeten the pot, preparation and cooking took less than 30 minutes. I started with a Coho salmon fillet from Seattle Fish Company in West Seattle. I then added all organic herbs and vegetables from my garden and PCC Market. King salmon is usually my salmon of choice but the Coho was so beautiful that I decided to go with it. I guess nostalgia played a part in this choice as well. When I was 21, I worked the Coho fish run for a cannery in Petersburg, Alaska. At the time, I was literally up to my ears in Coho and I swore to never eat it again. A lot changes in 19 years and I am okay with it now. :)
Even though I usually provide commentary at the end of my post, I am going to provide you with the highlights of this dish before I give you the recipe. This will hopefully make your tastebuds tingle and encourage you to try the dish.
First of all, I usually grill or bake salmon but I have obviously been missing out. Cooking skinless salmon fillet in a skillet is going to be my go-to method for preparing a quick salmon dinner. Cooking the salmon in this manner keeps the moisture and flavor in but allows seasoning to bind to the outside of the fillet. Olivia liked it so much that she ate almost half of the fish! I had one of the four fillets, Brad had about 1 1/3 fillets and Olivia ate the rest.
The salmon was good enough to stand on its own but the vinaigrette was the icing on the cake. Rice vinegar, olive oil and shallot always make a tasty vinaigrette but adding the dill was genius. Dill alone partners beautifully with salmon, but I think I liked it even more in the vinaigrette. Finally, I loved the zucchini sticks. The texture was the perfect partner to the salmon. I highly recommend cooking the zucchini al dente to maintain crispness.
1 shallot, finely chopped
2 Tbsp rice vinegar
2 Tbsp chopped fresh dill
3 Tbsp plus 1 tsp olive oil
kosher salt and black pepper
1 1/4 lb skinlees salmon fillet, cut into 4 pieces
1 1/2 lbs medium zucchini (about 3), cut into thin sticks
In small bowl, combine shallot, vinegar, dill, 2 Tbsp olive oil and 1/4 teaspoon each salt and pepper.
Photos Courtesy of Brad Lovejoy
Heat 1 teaspoon remaining oil in large nonstick skillet over medium heat. Season salmon with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until opaque throughout, 3 to 5 minutes per side.
Meanwhile, heat remaining tablespoon olive oil in large skillet over medium-high heat. Add zucchini and 1/4 teaspoon each salt and pepper. Cook, tossing frequently, until just tender, 3 to 5 minutes.
Serve with salmon and vinaigrette.
Recipe Source:
Real Simple Magazine, September 2010
Page 248
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