Salmon In Zucchini Blossom Recipe
salmon fillet bathed with creamy zucchini
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Ingredients
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Main ingredients
Method
Preparation
- 1
Prep salmon and vegetables
Pat salmon fillets dry with paper towels. Season both sides with 0.5 tsp salt and 0.25 tsp pepper. Rinse zucchini blossoms, pat dry, and trim any tough parts.
- 2
Prepare ingredients for sauce
Grate zucchini to yield about 1 cup. Mince garlic.
Cook sauce
- 3
Sauté aromatics and zucchini
In a skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add minced garlic and sauté 30 seconds until fragrant. Stir in grated zucchini; cook for 3-4 minutes until tender.
- 4
Add blossoms and cream
Add zucchini blossoms, torn into bite-sized pieces, and cook 1-2 minutes. Pour in 3/4 cup heavy cream; simmer gently until slightly thickened.
- 5
Finish sauce
Stir in Parmesan, 1 tablespoon lemon juice, 1 teaspoon lemon zest, and 0.5 tsp salt and 0.25 tsp pepper. Let simmer until sauce thickens slightly, 2-4 minutes. Remove from heat and stir in 1 tablespoon fresh dill.
Cook salmon
- 6
Pan-sear salmon
In a separate skillet, heat remaining 1 tablespoon olive oil over medium-high heat. Pat salmon dry, then season with remaining salt and pepper. Sear 3-4 minutes per side until just opaque in the center.
To serve
- 7
Plate and garnish
Spoon creamy zucchini sauce onto plates, place a salmon fillet on top, and spoon a little more sauce over. Garnish with chopped parsley and extra dill if desired.
