Zucchini-Wrapped Local King Salmon with Green Zucchini "Relish"

September 23 2010
Posted in Recipes - Seattle Recipes

Preheat oven to 350 degrees.

• Season a fresh local salmon filet with salt and white pepper. Cover with plastic wrap and refrigerate while preparing other ingredients.
• Cut zucchini lengthwise into 1/8 inch thick slices. Dice another zucchini and set aside for later use.
• Rub zucchini slices lightly with olive oil, season with salt and pepper and grill briefly on both sides (this gives it distinct grill marks and a richer flavor).
• Wrap several zucchini slices around the width of the salmon, allowing them to overlap slightly.
• Precook your favorite couscous or pasta. Set aside.
• Roast salmon in the oven until cooked through, approximately 12-15 minutes depending on size of fish.
• Gently re-heat cooked couscous or pasta in saute pan with a drizzle of olive oil and chopped basil, stirring gently.
• Place a mound of couscous or pasta in center of dinner plate.
• Heat olive oil in a saute pan. Saute chopped onions until caramelized. Add finely chopped zucchini, tomatoes (Heirlooms are best), and salt and pepper. Heat until warmed through.
• Spoon vegetable mixture over couscous.

When fish is done, place on a paper-towel lined plate for several minutes to drain. After the salmon has rested, place on top of vegetables. Serve.

More Zucchini Recipes from Chef Bill Morris

Grilled Zucchini Tartine

Zucchini Stuffed Pasta with Parmesan, Garlic and Chanterelle Mushrooms