Spice Rubbed Salmon Stuffed Zucchini With Sultana and Pecan Rice and a Dill Butter Sauce

Crazy about salmon and dill? This is for you.

INGREDIENTS:

1 ½ lb. Atlantic salmon, skinned and cut into ½ inch chunks

1 very large zucchini quartered, seeds scraped out, dusted with salt and pepper, and rubbed with a bit of oil

¼ t each white pepper, ginger powder, coriander powder, ground cumin, ground cinnamon

½ t each paprika, sea salt

1 T finely chopped Italian flat leaf parsley

Zest of 1 lemon

Sprig of rosemary (optional)

Zest of one lemon

3 T light oil, divided

Lemon slices

1 C jasmine rice + 2 C light chicken stock

¼ C sultanas (golden raisins)

1/8 C chopped pecans

1/3 C white wine

Juice from half a lemon (1 ½ T juice)

1 t chopped shallot

4 T salted butter

1 tsp dill

METHOD:

• Preheat oven to 425 degrees F.
• Add rice and sultanas to the stock in a saucepan. Bring to boil, cover, turn to very low and cook for 20 minutes. When complete stir in the pecans. You can do this first or do as you’re prepping.
• Place zucchini quarters in a glass baking dish, about 2 inches apart. Set it aside. Blend together in a bowl the white pepper, ginger powder, coriander powder, ground cumin, ground cinnamon, paprika, sea salt and chopped parsley. In another bowl add the cubed salmon. Add the spice mixture over the salmon. Then add lemon zest and blend. Add about 2 t oil and toss well to combine completely. Then divide the mixture by 4 and place ¼ of the spice rubbed salmon in each of the zucchini, piling if you must. Salmon should stick together making it easier to stack. It’s okay if a couple pieces fall to the side slightly. Top each with a very thinly sliced lemon and if you’d like next in a sprig of rosemary. Roast in oven for about 14 – 16 minutes.
• To make dill sauce, place wine, lemon juice, and shallots in a small saucepan, bring to boil, and let boil until reduced by half, about 3-5 minutes. Add 3 T butter and whisk. Then stir in the dill. Whisk again. If you’d like it thicker, make a thin corn starch roux and then SLOWLY stir in a bit at a time until slightly thickened. Then add the other T butter.
• To serve place a zucchini and salmon serving over a serving of the rice, ladle with the butter dill sauce. Sprinkle with parsley to garnish if desired.