Tuesday, May 26, 2009

Zucchini Wrapped Salmon with Dill


Welcome to a new feature here on One Tree Past The Fence.
It's all about mistakes. We all make em.
It's how we move forward and what we learn that counts.
I know right? (grinning)

I'm calling it Fix This Dish.
I'm not the best cook. I'm not.
I have a handful of recipes I do well.
I have a lot of recipes that look great in photos.
I lose something in my execution.

I thought I'm going to post the not so good and ask for your help.
I'm asking you to fix this dish~!



Fresh Dill
Fresh Salmon



Salt and pepper the salmon filets.
Top with a sprig or two of dill.
Wrap the salmon with thin strips of zucchini.
Brush the zucchini wrapped salmon with olive oil
Salt and pepper also.
Bake at 425 for about 15 minutes.
If you need to brown the top a little bit,
hit broil for a couple of minutes.


It didn't taste bad. It almost tasted good.
It sure looked pretty.
I KNOW it could be great...but how?


Fix This Dish


Table Talk said...

You're right, this is a beautiful dish! How about adding this sauce (pool on the plate with the salmon over top) It will wake it up by adding a little bit of zip and freshness.
1/2 cup olive oil
1/4 cup rice wine vinegar (unseasoned)
2 cloves garlic
3 green onions
Juice of 1/2 of a lemon
1 teaspoon salt
2 tablespoons mayonaise

Combine all ingredients in a food processor (or use an immersion blender) and process until smooth.

La Table De Nana said...

I wish I could have helped w/ your gorgeous salmon..But to me there was no improving it..apart from adding a condiment..sauce? I thought it looked so appetizing just the way it was:) I am a big fan of peanut dipping sauces..w/ salmon..or a great homemade tartar sauce..or just lemon juice..The above suggestion sounds delicious also..
You really need to call Bon Appétit and Gourmet..they need your photographs.:)

Dragana said...

They look delicious as they are! But if you have to change the recipe: a little bit of lemon zest on the salmon added with the dill springs, and a squeeze of lemon juice when it comes out of the oven? Lovely photos.

Kathleen (One Tree Past The Fence) said...

You know these are all GREAT suggestions, and I do appreciate your taking the time...

I'll be trying it again with a few adjustments...lemon, and as suggested a sauce or two...see which one works best.

again...THANK YOU all!

Anonymous said...

I am actually going to make this soon as a sort of sushi type thing. Just like in your pre-cooked picture. Totally raw :] =0 We'll see what happens.

Kathleen (One Tree Past The Fence) said...




Victoria said...

That looks delicious! The raw photos look great too. Wow, I really fancy that now :-) Nice job.

Anonymous said...

what about a kind of cream cheese/dill inside with the salmon?...a sauce or something creamy would definitely add to it!

Kathleen (One Tree Past The Fence) said...

mmmm good idea~!

Betsy said...

I just made this dish tonight and I love the way it tastes. My suggestion is to cook the fish in a pan rather than baking it in the oven. If you cover the pan, the fish steams itself enrobed in the zucchini and stays quite moist and juicy. Depending on the thickness of the fish, the dish can be prepared quite quickly, just a few minutes on each side. The zucchini turns a nice brown color and is a nice complement to the salmon.

Anonymous said...

All that recipe is missing is some lemon zest over the top the last 2 minutes and a raspberry sauce reduced with a sweet wine, capers to dress and a leg of rosemary to garnish.

Anonymous said...

I would try wrapping in fresh cucumber after the salmon is cooked. It seems as though dill complements cucumber and salmon. Perhaps try seasoning the salmon with lemon slices, whole grain mustard, and dill. Could be really tasty! Drizzle tzaziki on top.

LinkWithin Related Stories Widget for Blogs