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Prep
Difficulty
Easy
Time
Estimate
30 mins
Prepare all of the vegetables, slice the tomatoes, shred the cucumber and chop the zucchini. This meal comes together quickly after that. Steam the zucchini. Prepare and cook the salmon. Whip up the cucumber sauce. Assemble the tomato plate. Puree the zucchini soup. Serve the cucumber sauce alongside the salmon.
You know those occasional over-sized baseball bat sized zucchinis? This is my favorite way to use them up. Actually this is probably my favorite way to enjoy zucchini. Period. Any size zucchini will do, but sour cream is almost essential in my humble opinion. Although if you are not a dairy eater it is tasty enough without it too.
A bit thicker then a sauce, but oh so delightful. I grew up with this sauce my Mom adapted and simplified from a Sunset magazine recipe. It is the best little addition for salmon.
A quick white wine poached salmon adds a touch of sweetness to a flavorful fillet. Reducing the sauce for a few minutes after poaching intensifies all of it. Be sure to use a white wine that you would also enjoy a sip of drinking.
This luscious tomato dish is from my childhood summer dinners. Slices of the richest, juiciest seasonal tomatoes are ideal for this dish. The rest of the recipe is just a few things that are nice to sprinkle on top. Add more or less of each, to taste.
