====== Salmon Stuffed Zucchini Boats ======
Serves 2

===== Zucchini =====
  * 2 medium zucchini
  * Olive oil
  * Salt

**Method:**
  - Split zucchini lengthwise and scoop centers (leave ~1/4–3/8" shell)
  - Lightly salt, rest 10 minutes, pat dry
  - Brush with olive oil
  - Pre-roast at 400°F for 8–10 minutes

===== 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

**Method:**
  - Mix gently until just combined (do not overwork)

===== Panko Topping =====
  * 1/3 cup panko
  * 2–3 tbsp finely grated Parmesan
  * 2 tbsp melted butter

**Method:**
  - Mix until evenly coated

===== Assemble & Bake =====
  - Fill pre-roasted zucchini with salmon mixture
  - 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