Don’t you just love Salmon? There are almost as many ways to do things with salmon as there is with hamburger. (Well, maybe not quite that many, but lots!!!) The only thing my Mom did with salmon was salmon croquettes made with a can of salmon , egg and cracker crumbs. sound familiar? Look how far we’ve come!! Grilled salmon, salmon pockets, crusted or seasoned and marinated salmon on a plank you can buy ready to grill straight from Kroger. Another big change from the old days is how fast salmon gets into the stores and every bite tastes great. (You don’t have to get used to that strong taste any more!) This dish was a pleasant surprise as I liked it every bit as much as some of my other favorite salmon dishes.
Dice and chop:
1 zucchini
12 oz. Yukon gold potatoes
1/2 oz. walnuts
1/2 med. red onion
ZEST AND JUICE 1 LEMON
Preheat oven to 425…. racks in top and middle position
- Spread out potatoes on parchment lined baking sheet (use 1/2 the sheet) drizzle with olive oil and Italian seasoning and salt and pepper. (most of these seasonings are coming again .. do not over season!!!) roast on top rack for 10 minutes
- In a micro-safe bowl combine: 2 Tbl butter. After melted, add: 1/4 c. panko, chopped walnuts and pinch of salt and pepper..set aside…
- Rinse salmon fillets and pat dry. Season with Italian seasoning and salt and pepper. Brush this with Dijon mustard and then top with walnut mixture.
- place the salmon on the other side of pan with potatoes. surround the salmon with Zucchini and red onion. Drizzle the veggies with oil, Italian seasoning and salt and pepper
- Place on the top rack and bake for 12-15 minutes (potatoes and Zucchini tender)
- While dish is baking: make a crème sauce using 2 Tbl sour cream and 1/2 lemon zest and1 1/2 Tbl. lemon juice
- Finish: Remove salmon to plate…stir together the potatoes and veggies and plate with salmon. Top the salmon with the crème sauce and sprinkle with lemon zest.
