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salmon_stuffed_zucchini_boats

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salmon_stuffed_zucchini_boats [2026/05/25 23:41]
jforbes created 		salmon_stuffed_zucchini_boats [2026/05/25 23:45] (current)
jforbes [Stuffed Zucchini Boats with Salmon]
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-Stuffed Zucchini Boats with Salmon (Serves 2) +====== Salmon Stuffed Zucchini Boats ====== 
-Zucchini +Serves 2
-2 medium zucchini +
-Olive oil +
-Salt+
  
-Method+===== Zucchini ===== 
 +  * 2 medium zucchini 
 +  * Olive oil 
 +  * Salt
  
-Split lengthwise, scoop centers (leave ~1/4–3/8" shell) +**Method:** 
-Lightly salt, rest 10 min, pat dry +  - Split zucchini lengthwise and scoop centers (leave ~1/4–3/8" shell) 
-Brush with olive oil +  - Lightly salt, rest 10 minutes, pat dry 
-Pre-roast at 400°F for 8–10 min +  - Brush with olive oil 
-Salmon Filling +  - Pre-roast at 400°F for 8–10 minutes
-320g salmon (finely chopped, not puréed) +
-1 small shallot, finely diced and sautéed +
-1–2 tbsp crème fraîche (or heavy cream + a few drops white wine vinegar) +
-1 tsp lemon zest +
-1–2 tsp lemon juice +
-1–2 tbsp olive oil +
-1–2 tbsp fresh dill, chopped +
-Salt + pepper+
  
-Method+===== Salmon Filling ===== 
 +  * 320g salmon (finely chopped, not puréed) 
 +  * 1 small shallot, finely diced and sautéed 
 +  * 1–2 tbsp crème fraîche (or heavy cream + a few drops white wine vinegar) 
 +  * 1 tsp lemon zest 
 +  * 1–2 tsp lemon juice 
 +  * 1–2 tbsp olive oil 
 +  * 1–2 tbsp fresh dill, chopped 
 +  * Salt and pepper
  
-Mix gently until just combined (do not pack or overwork) +**Method:** 
-Panko Topping +  - Mix gently until just combined (do not overwork)
-1/3 cup panko +
-2–3 tbsp finely grated Parmesan +
-2 tbsp melted butter+
  
-Method+===== Panko Topping ===== 
 +  * 1/3 cup panko 
 +  * 2–3 tbsp finely grated Parmesan 
 +  * 2 tbsp melted butter
  
-Mix until evenly coated +**Method:** 
-Assemble & Bake +  - Mix until evenly coated 
-Fill pre-roasted zucchini with salmon mixture + 
-Top with panko mixture +===== Assemble & Bake ===== 
-Bake at 375°F for 15–20 min +  - Fill pre-roasted zucchini with salmon mixture 
-Broil briefly to brown+  - Top with panko mixture 
 +  - Bake at 375°F for 15–20 minutes (145°F internal) 
 +  - Broil briefly to brown 
 + 
 +===== Dill Cream Sauce (with Pernod) ===== 
 +  * 1 small shallot, minced 
 +  * 1/3 cup dry white wine 
 +  * 1–2 tsp Pernod 
 +  * Splash fish stock 
 +  * 1/2 cup heavy cream 
 +  * 2–3 tbsp cold butter 
 +  * Fresh dill 
 +  * Lemon juice 
 +  * Salt 
 + 
 +**Method:** 
 +  - Sweat shallot in butter (no color) 
 +  - Add wine and Pernod, reduce almost dry 
 +  - Add fish stock, reduce slightly 
 +  - Add cream and simmer gently 
 +  - Whisk in butter 
 +  - Finish with dill and lemon juice 
 + 
 +===== Serve ===== 
 +  - Plate zucchini boats 
 +  - Spoon sauce alongside 
 +  - Serve with lemon wedges
salmon_stuffed_zucchini_boats.1779766893.txt.gz · Last modified: 2026/05/25 23:41 by jforbes

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