Friday, July 31, 2009

Seared Salmon with Summer Squash in a Creamy White Wine Sauce

The summer in Maine is fleeting and the growing season so short, I like to eat locally as much and as long as possible. Not much is available at the nearby farm stand until the end of July, after which the harvest begins to come in. We will have more variety in the coming weeks, but for now I have to be creative with greens and root vegetables, such as chard, carrots and beets (you should taste my chocolate cake made with grated beets!). Today I returned home with what was available in abundance this week: summer squash and broccoli. This beautiful dinner is the delicious result of today's find and was whipped up in less than 15 minutes:

Seared Salmon with Summer Squash in a Creamy White Wine Sauce

Makes 2 servings

2 center-cut salmon fillets (6 oz. each, no skin)
Salt & freshly ground pepper
1 tablespoon Canola oil or Grapeseed Oil (for high temp cooking, not olive oil)
1 small to medium zucchini, chopped
1 small to medium yellow summer squash, chopped
¼ cup dry white wine
¼ cup chicken stock
1½ tablespoons chopped fresh herbs of your choice (dill, thyme, chives and/or parsley)
2 tablespoons low-fat sour cream (or plain, Greek-style yogurt)
1 teaspoon butter

1. Heat a heavy skillet over medium to high heat (I use a cast-iron skillet). Chop vegetables and herbs to have ready before cooking salmon; set aside

2. Season salmon fillets with salt & pepper and rub the oil on each side. When skillet is very hot, place the oiled salmon in the pan and do not disturb for at least 2 minutes until a brown crust has formed. Turn salmon and sear other side for at least two minutes. Turn again and complete cooking to desired doneness. (If you like your salmon on the rare side, the 2 minutes per side should be fine. I like mine cooked through to flaky and no longer pink in center, which takes another 2-3 minutes. Do not overcook, or fish will be dry.) Remove to serving plate and set aside.

3. Reduce heat to medium and add chopped vegetables to pan. Season with a little salt and pepper. Stir fry until they turn a golden color. Add wine & broth to deglaze the pan. Add 1 tablespoon of herbs and stir into sauce. Cook until reduced by half then remove pan from heat and allow to cool slightly. Add the sour cream (or yogurt) to sauce and stir to combine. Melt butter in warm sauce. To serve, divide equally and spoon vegetables and sauce over salmon. Garnish with remaining fresh herbs.

Nutritional Information per serving: 460 calories, 8 g carbohydrates, 14 g total fat, 4.3 g saturated fat, 2 g fiber, 43.75 g protein.

Original recipe by Kathy Sheehan, copyright 2009

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