I’m generally pretty laid back.
While I didn’t put heels on or anything, (let’s not get too crazy), I did recently make a “fancy” dinner. Oh, it’s fancy alright.
This dish has beautiful layers! Layers of delicious flavors and colors! It’s a work of art on a plate!
This isn’t a serve-it-yourself type of dish. Oh no, it’s too pretty and it’s at its best just moments after cooking!
And this salmon should be treated with great respect! After all California Wild-Caught King Salmon are harvested using “trolling.” Trolling is an environmentally friendly fishing method — the fish are caught one at a time with barbless hooks. Using trolling, fish that might be too small or the wrong species can easily be returned to the water, unharmed.
Now let’s plan our fancy dinner party! I might even set the table for this one!
P.S. Friday Flowers will definitely be back next week! Do you miss it as I do?
- 2 (3/4-pound) California King Salmon steaks -- about 1 to 2-inches thick
- 3 tablespoons Lemon-Caper Pesto (here's the recipe!)
- About ¼-pound zucchini, sliced into very thin rounds
- Olive oil
- Sea salt and freshly ground black pepper
- Preheat the oven to 400 degrees F.
- Drizzle a bit of olive oil on a baking sheet and place the 2 salmon steaks on it. Spread about 1-1/2 tablespoons of the Lemon-Caper Pesto, evenly on top of each steak.
- Layer the thin zucchini slices on top of the pesto, pressing them very gently so they "stick."
- Use pastry brush, or drizzle a bit more of the olive oil over the zucchini slices -- so they shine.
- Sprinkle lightly with salt and pepper and place in the 400 degree F oven and bake just until the salmon is cooked, 7 to 9 minutes. It should still be slightly translucent in the center.
- Let it cool for a few minutes and then cut each of the steaks down the middle to create 4 portions.
- Serve immediately!
Of course you could also make this with fillets -- dare I say that it might be even fancier! (The cooking time might be a bit less for fillets.)
This is not a sponsored post.