Fresh Seasonal Sockeye Salmon

THE RECIPE

INGREDIENTS

• 16 ounces Sockeye Salmon – in two pieces
• 1 cup broccoli separated
• 1/2 cup zucchini cut into wedges
• 4 medium mushroom cut in to quarters
• 1/2 cup tomato cut in to wedges
• 4 tbsp sour cream
• 2 tbsp parmesan cheese – grated
• 1 tsp lemon juice
• 4 tbsp butter

DIRECTIONS

Yield: 2 Servings.

1. Melt 2 tbsp of butter in a frying pan over medium heat.
2. Add in the mushrooms, broccoli, zucchini and red pepper and cook for 3-5 minutes
3. Remove vegetables from the pan and set them aside.
4. Add remaining 2 tbsp of butter to the pan over medium-high heat.
5. Place the two salmon pieces in the pan skin side down and cook for 2-3 minutes or until the salmon is cooked 1/3 through.
6. Turn the salmon skin side up and cook and additional 2-3 minutes. Salmon should be almost completely cooked through.
7. Arrange the vegetables around the salmon and place under the broiler – 1/3 of the way down in the oven. Cook for 4-5 minutes or until the skin on the salmon become grispy.
8. While the salmon is in the oven, mix the sour cream, parmesan and lemon juice in a small bowl.
9. Remove the salmon and vegetables from the oven and plate the two portions.
10. Add 1/2 of the tomato wedges to each plates and drizzle with the sour cream sauce.