Salmon and Zucchini with Shallot Vinaigrette
Salmon and Zucchini with Shallot Vinaigrette
Total time: 20 minutes
1 shallot, finely chopped
2 Tbsp rice vinegar
2 Tbsp chopped fresh dill (I couldn't find this so I did dried.)
3 Tbsp plus 1 tsp olive oil
Kosher salt and black pepper
1 1/4 # skinless salmon fillet, cut into 4 pieces
1 1/2 # medium zucchini (about 3) cut into thin slices
1. In a small bowl, combine the shallot, vinegar, dill, 2 Tbsp oil, and 1/4 tsp salt and pepper; set aside.
2. Heat 1 tsp remaining oil in large nonstick skillet over medium heat. Season the salmon with 1/2 tsp salt and 1/4 tsp pepper. Cook until opaque throughout, 3-5 min per side.
3. Meanwhile, heat the remaining Tbsp of oil in a large skillet over medium high heat. Add the zucchini and 1/4 tsp salt and pepper. Cook, tossing frequently, until just tender, 3-5 min. Serve with salmon and vinaigrette.
From Real Simple Magazine September 2010
Ken's rating: *****
Chalsea's rating: ****
Ken raved and raved. I thought it was good, but there are other salmon dishes I've had before that I liked better. The zucchini, however, was delicious! Totally making that again!
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