Recipe: Rozanne Gold's Pan-seared Salmon, Creamy Zucchini Sauce
Tuesday, August 12, 2014
12 ounces zucchini (with zucchini flowers, if possible)
4 thick salmon fillets, 7 ounces each
3 tablespoons cold butter
(Remove zucchini flowers and save.) Cut zucchini into large chunks and put in medium saucepan. Add 1 cup water, salt, and cover. Cook until very soft, about 15 minutes. Transfer zucchini to a blender or processor (saving water). Puree zucchini, slowly adding cooking water to make a thick sauce. Add 2 tablespoons butter, cut in pieces, and process until smooth. Transfer to saucepan; add salt and pepper. Season salmon with salt and pepper. Melt remaining butter in large skillet and cook salmon (and zucchini flowers) over high heat on both sides until fish is medium rare, and zucchini flowers are wilted, about 6 minutes Gently heat sauce and spoon atop salmon. (Top with zucchini flowers.) Serves 4 .