Full honesty: I'm a cookbook hoarder. Like LOOOVE them. Some of them sit nice and pretty on my counter untouched from me or anyone else. Some of them are to be treated as keepsakes, and others the pages are falling out and they are covered in stains I flip through them so much. This recipe I found in a recent book that I forgot about (whoopsies) and it matched everything I needed: no nightshades!!!!
This recipe is from "The Whole Smiths Good Food Cookbook"
INGREDIENTS:
- 4 skin on salmon fillets
- 2 tsp grated lemon zest
- 2 tsp salt
- 1 tsp pepper
- 3 zucchini and yellow squash, grated
- 1 container Treeline soft vegan cheese
- 1 tbs lemon juice
- 1/3 cup pine nuts
- 2 tbs dill
- 2 tsp chopped chives
- 1 tbs olive oil
- Slice lemons
Pat salmon dry with paper towel. Sprinkle pepper, 1tsp lemon zest, and salt on salmon.
Add stock pot full of water and bring to boil. Add grated zucchini/squash and cook for 1 minute. Drain in a mesh-strainer, pressing zucchini to release as much liquid as possible.
Return zucchini to pot over low heat. Add vegan cheese, dill, lemon juice, lemon zest, salt, pine nuts, dill and chives. Stir and keep warm over low heat.
In a skillet over medium heat, heat oil. Place salmon skin side down until skin is crisp. Flip after 3-4 minutes for the same amount of time.
Serve with salmon on a bed of creamy dill zucchini, and garnish with lemon slices.
