Flaky baked salmon in a lemon butter and caper sauce, served with a refreshing zucchini and carrot salad topped with a tangy orange vinaigrette.
Up next in my week of wonderful friends is the fabulous Kari, seriously check out her blog Crazy Cat Girl, she is super talented and cooks the most perfect tasty and quick food. I am digging on her Mushroom, Leek, & Parmesan Basmati Rice. How amazing does that look!!!! Do you know what else I love about Kari??? She has a FREE Pasta cookbook her site. And we all know how much I love pasta!!!! Check it out!!!!
But for now I will pass over to the super Kari.
Hi all! Im Kari, the head chef and cat lover over at Crazy Cat Girl. I was so honored when Claire asked me to contribute a guest post to her amazing site – Claire is such a kind person, supportive of other bloggers, and obviously a darn-good cook!! Ive been drooling over her Seared Scallops with Apple, Parsley and Shallot Salad for weeks.
Im sharing with you this easy, buttery baked salmon recipe paired perfectly with this light and refreshing zucchini and carrot salad. The secret ingredient that puts this simple salad over the top: a hint of ground fennel (or crushed fennel seeds). Fennel seeds have a sweet, slightly black licorice flavor (similar to anise seeds); if you like the taste of Italian sausage, youre likely a fan of the fennel seed flavor.
On my site, youll find a lot of quick and easy recipes. Ive got a regular 8-5 day job, so being able to make dinner in 30 minutes or less is my goal (otherwise I end up eating a bowl of cereal). I also like using kitchen gadgets that make food prep easier; and kitchen gadgets are fun to play with! Ive been putting off this zucchini and carrot salad for a while, not because its hard to make (its super easy) but because I am REALLY clumsy. To get the zucchini and carrot ribbons for this salad, its best to use a wide vegetable peeler or a mandolin. Ive got an inexpensive mandolin . . . but the last time I used it was a few months ago, when I sliced my finger because I didnt use the safety guard that comes with the mandolin (and protects your fingers from getting near the blade). For this salad, I made sure to always use the safety guard and had no problems (and thats my public service announcement to you: safety first!).
Baked Salmon with Zucchini and Carrot Salad
For the Salmon:
- 500 g /1.1 lb salmon fillet (cut into 4 equal-size pieces)
- 29.5 ml /1 fl oz dry white wine
- 3 Tbsp unsalted butter
- 2 Tbsp lemon juice
- 1 Tbsp capers
- 2 scallions (separate white and green parts, chopped)
- 1 tsp salt
- ½ tsp black pepper
For the Salad:
- 3 large carrots
- 2 medium green zucchini
- 1 medium yellow zucchini
- 2 Tbsp champagne vinegar
- 59 ml /2 fl oz extra virgin olive oil
- Juice of 1 medium orange
- 1 tsp orange zest
- 1 tsp ground fennel seed
For the Salad:
- Trim the ends off the carrots and zucchinis.
- If using a mandolin: set the blade to the thinnest setting (adjust if the first few slices are too thin). Shave the zucchini on one side, stopping when you get to the middle with the seeds; turn the zucchini over and repeat, discarding the center. Repeat this process with the carrots. Remember: use the safety guard/finger protector that came with the mandolin!
- If using a wide vegetable peeler: Shave each zucchini into long, very thin strips. Peel until reaching core with seeds; discard inner portion. Shave each carrot into long, very thin strips, stopping at center (discard center). Place the carrot and zucchini strips in a large bowl.
- In a small bowl, add the juice from the orange, olive oil, fennel, salt and pepper. Whisk together until combined. Taste and adjust with more salt and pepper if desired. Pour vinaigrette over the carrot and zucchini and toss until combined. Chill in refrigerator until salmon is done cooking.
For the Salmon:
- Preheat oven to 425 degrees F (218 degrees C).
- For the Sauce: In a small saucepan, melt butter over medium heat. Add the dry white wine and bring to a boil. Reduce to a simmer, add the lemon juice, and cook until liquid is reduced by half, 8 to 10 minutes. Remove from heat; stir in the white portion of the scallions (chopped), capers, salt and pepper.
- Cut four 1/2-inch-deep slits crosswise in top of salmon (do not cut all the way through to the bottom of the salmon).
- Place salmon in baking dish and spoon sauce over each piece of salmon; bake until salmon is cooked through, about 15 to 20 minutes. Remove from oven, top with chopped green part of the scallions; serve alongside the chilled carrot zucchini salad.