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Plan Z Phase: This is a Z3 (ZReboot) recipe.

This comes together fast and easy yet it is fancy enough to serve to company. I just drooled over my dinner!

This tasty recipe is originally from Eating Well magazine. I didn’t have to do much to Zolafy this one 🙂

Servings: Serves 4

Ingredients:

• 4 pieces of salmon approx 6 oz each. Have your fish monger remove the skin. That will save you time and keep you from an accident.
• ¼ tsp of grated sea salt
• ¼ tsp of grated black pepper
• 2 Tbl of olive oil
• 1 medium zucchini cut in half lengthwise and then thinly sliced into half-moon shapes
• 1 cup of chopped sweet onion (Vidalia)
• ¼ cup of dry white wine
• 15 oz can diced tomatoes. I buy fire-roasted with no salt.
• 2 oz of cream cheese cut into cubes
• 1 tsp of Italian seasoning
• ½ tsp of garlic powder
• ¼ cup of chopped, fresh basil to garnish (optional but the color looks nice)

Instructions:

Pat the salmon dry with paper towel and then sprinkle on the salt and pepper. Heat the oil over medium-high heat. I use a large cast iron pan but any large sauté pan can work. Add the salmon top-side down. Cook until the underside is browned and readily able to be flipped over without breaking up. The trick here is not to mess with it. Let it cook about 4 minutes without peeking or poking and it will be nicely browned. When you turn the salmon over cook it 2 – 3 minutes more (depends on how rare you like your salmon). Transfer to a plate and cover.

Do not rinse out your pan. Just add the onion and zucchini to the oil that’s in there. Cook for 3 minutes, stirring often. Add the wine and increase to medium-high. Cook until most of the liquid is evaporated. Add tomatoes, cream cheese, Italian seasoning and garlic powder.

Season again with salt and pepper if you choose. Stir until the cream cheese has melted and it’s all creamy goodness.  Return the salmon to the pan and heat gently just to make sure the salmon gets hot again.

Serve on pretty plates and sprinkle on the basil. I plated mine next to the sauce but now that I have eaten it next time I’d serve the salmon on top of the sauce.

You are ready to serve.

Enjoy!

Cheers,