Sometimes, all I need is a hint of a good recipe to come up with something all my own. In the case of today’s recipe, I found a good steamed white fish dish that used aluminum foil as a cooking pouch to prepare both the fish as well as the vegetables that accompanied it. Since I’m taking a break from white fish (it shrinks too much when cooking) I decided to use salmon instead. And instead of the cooking pouch, I decided to pan fry the salmon as well as the vegetables. I love the browning I can get in the pan. I did, however, take full advantage of the butter and scallion sauce that took this dish over the top. There was tons of flavor in that sauce.
This is a very basic dish. You’ll need some skinless salmon, zucchini, plum tomatoes, scallions, butter and a few other minor ingredients. You’ll cook the salmon the traditional way in the pan and then, in a different pan, you’ll cook the zucchini and tomatoes. Finally, you’ll prepare the sauce. While you’ll salt the salmon and the vegetables, much of the flavor in this dish will come from the sauce. It’s buttery and infused with the flavors of the scallions. I think you’ll love it.
4 6-Ounce Skinless Salmon Fillets
5 Scallions, Minced
2 Medium Sized Zucchini, Sliced into 1/4 Inch Rounds
4 Plum Tomatoes, Sliced
5 Tablespoons Butter
2 Teaspoons Lemon Juice
Ground Black Pepper
1/4 Teaspoon Red Pepper Flakes
I’d like to thank Hannaford for their Fresh publication. I was inspired by one of their recipes in it and devised this masterpiece myself.
Prepare the Salmon
Warm a skillet over medium heat on your stove top. When the pan is to temperature, melt one tablespoon of butter in it and then add the salmon. Sprinkle some salt and pepper over the fish to season it. Allow the salmon to cook until the pink reaches up to the center of the fish and then flip it over. This first part of the frying should take approximately four minutes. Once flipped, allow the fish to cook for approximately another two minutes or so. This is where experience comes into play. If you don’t cook the salmon long enough at this point, it’ll be under cooked and if you keep it in the pan too long, it’ll come out dry. I’d say just a few minutes are good.
Brown the Zucchini & Tomatoes
While the fish is cooking, warm another skillet over medium-high heat on your stove top. Add one tablespoon of butter in this skillet and then add in the zucchini. Season the zucchini with a few pinches of salt and pepper and let it cook for a few minutes until it just begins to soften and brown. At that point, add in the tomato slices and let everything simmer for a few more minutes.
When finished, divide the zucchini and tomatoes between plates. Then, place one piece of fish on top of each serving of vegetables.
Make the Sauce
Warm a small skillet over medium heat on your stove top. Add the remaining butter to the pan and then add 1/4 teaspoon of salt, 1/8 teaspoon of pepper, the red pepper flakes, half of the minced scallions and the lemon juice to the pan. Let the butter melt and then swirl it around a few times over the coarse of about two minutes. By this time, the scallions should slightly change color. When that happens, spoon the sauce in equal amounts over each piece of fish. After that, sprinkle the remaining scallion over each piece of fish as well.
Serve and enjoy! If you decide to give this recipe a try, please let me know your thoughts down below. Thanks for reading!
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