Salmon Stuffed Zucchini Boats

Serves 2

• 2 medium zucchini
• Olive oil
• Salt

Method:

1. Split zucchini lengthwise and scoop centers (leave ~1/4–3/8“ shell)
2. Lightly salt, rest 10 minutes, pat dry
3. Brush with olive oil
4. 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 and pepper

Method:

1. Mix gently until just combined (do not overwork)

• 1/3 cup panko
• 2–3 tbsp finely grated Parmesan
• 2 tbsp melted butter

Method:

1. Mix until evenly coated

1. Fill pre-roasted zucchini with salmon mixture
2. Top with panko mixture
3. Bake at 375°F for 15–20 minutes (145°F internal)
4. Broil briefly to brown

• 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:

1. Sweat shallot in butter (no color)
2. Add wine and Pernod, reduce almost dry
3. Add fish stock, reduce slightly
4. Add cream and simmer gently
5. Whisk in butter
6. Finish with dill and lemon juice

1. Plate zucchini boats
2. Spoon sauce alongside
3. Serve with lemon wedges