Baked salmon with zucchini boats
For weeks upon weeks now, I've been failing at a decent grocery shopping trip and have been eating poorly as a result. I haven't really wanted to cook and we've been eating out or grabbing whatever meager morsels manage to still be in my pantry. This wretched trend has finally ended.
A few days ago, one of my coworkers presented me with two lovely filets of salmon (one sockeye, one silver), freshly caught (then flash frozen) during his three-week Alaskan fishing excursion. I quickly started planning meals revolving around the fish - and tonight's plan involved grilled silver salmon and vegetable kabobs, perhaps eating out on the patio, sipping frozen lemonade.
But, dinner time arrived. The weather, unsuitable for outdoor dining. The grill, completely out of gas. Mr. Orange, reluctant to go out to remedy the fuel situation.
My grilling dreams washed away, I recalled an earlier conversation with Andrea. She had made stuffed zucchini - filling a large zucchini with a blend of wild rice and vegetables. Hey, what a great idea!
Pictured here, half of the silver salmon filet, sprinkled with rosemary from my garden and black pepper. Two zucchini boats, filled with sundried tomato rissoto (with extra tomato and the chopped zucchini innards mixed in) then baked with a sprinkling of parmesan cheese. A wonderful meal for two.
As for the frozen lemonade - that idea fell to the wayside as soon as I noticed my favorite 'beer', Lindemans Framboise Lambic, on sale during our trip to Whole Foods. For dessert: Fage Greek yogurt mixed with honey and fresh blueberries.
All in all, a lovely, simple meal. Now to plan for the rest of the salmon...
Look fabulous! We're having a salmon recipe contest and awarding the creator of the best recipe with 15 Pounds of Wild Salmon (in three separate 5-lb. shipments). We'd love to have you enter your favorite recipe. Check it out at MarxFoods.com
Posted by Emily | June 19, 2008 03:34 PM