This delicious salmon recipe, finished with a zucchini and corn cream sauce, is easy enough for a weeknight dinner and elegant enough for a special occasion. It’s guaranteed to impress! 30 minute meal.
Salmon in Zucchini and Corn Cream Sauce
Ever since we got back from our trip to Alaska a couple summers ago, I’ve been obsessed with salmon. I think I ate it at almost every meal when we were there, and now whenever I see Alaskan salmon, I pick it up.
If you read yesterday’s post, you know that I recently traveled to Iowa with nine other food bloggers for the 2015 Iowa CornQuest, to learn more about the corn growing process. Definitely check out my post…it was a great learning experience. I enjoyed meeting the farmers and learning more about where our food comes from.
While we were there, we had all sorts of delicious corn dishes. One of their challenges to us when we returned home was to share a recipe using corn.
Obviously that was not too difficult for me!
I love sweet corn and eat it every chance I get in the summer time when it’s local. This summer I started freezing it so I could also enjoy it once the season is over, but even if you didn’t do that, it doesn’t matter. Pick up some frozen corn at your local grocery store. and you will get the same wonderful taste. Frozen corn is just as sweet and nutritious as fresh, as it is frozen within hours of picking.
This salmon recipe is a lot easier than it looks. In fact, I would categorize it as an easy meal. The steps are simple, and it doesn’t take long at all. In fact, you should be able to put this elegant salmon recipe on the table in about 30 minutes. It’s guaranteed to impress…even my teenagers loved it. That, my friends, I consider a WIN.
While I would definitely serve this as an everyday weeknight meal, it’s elegant enough for any special occasion as well.
To prepare the salmon, you’re going to season the top with salt and pepper, heat a little canola oil, and cook it skin side up until golden. You will not need to flip it during the cooking process.
For the sauce, you’ll saute minced shallots and garlic first with a little bit of fresh thyme, then add your chopped red pepper, zucchini and corn and cook for another minute or so. Whisk together your heavy cream and dijon mustard (I prefer to use a grainy dijon, but feel free to use the smooth as well) and add it to your vegetables, along with your white wine. Allow your sauce to reduce slightly, add a couple tablespoons of butter to finish it off, and remove it from the heat once your butter has melted. Then you’ll add your lemon zest and juice, season with salt and pepper, and your sauce is ready. Spoon it over the salmon, and dinner is served!
I told you it was easy!
Ready for the recipe?
- 4 6oz salmon filets
- salt and pepper
- 1 tablespoon canola oil
- 2 tablespoons shallots, finely minced
- 1 teaspoon garlic, finely minced
- 1/4 teaspoon fresh thyme leaves
- 4 tablespoons butter, divided
- 1/2 cup red pepper, chopped
- 3/4 cup heavy cream
- 1 tablespoon dijon mustard
- 1/4 cup white wine
- 1 1/2 cups zucchini, chopped into chunks
- 1 cup frozen corn, or fresh corn cut right from the cob
- salt and pepper to taste
- zest from one lemon, divided
- 1 teaspoon lemon juice
- Season salmon with salt and pepper.
- In large sauté pan, heat canola over to medium high heat.
- Once oil is very hot, add salmon skin side facing up.
- Lower your heat and allow salmon to cook until salmon turns a golden brown color.
- In another large sauté pan, sauté shallots, garlic and thyme over high heat until you hear the shallots and garlic begin to sizzle.
- Add red pepper, zucchini, and corn and cook for another minute.
- Whisk together heavy cream and dijon mustard, add to pan.
- Add white wine at same time.
- Turn your heat down to medium and allow cream to reduce slightly.
- Finish by adding two tablespoons of butter, and cook until melted.
- Remove from heat.
- Stir in lemon juice and 1/2 the lemon zest.
- Spoon sauce mixture over the top of and around salmon.
- Garnish with the remaining lemon zest.
*If you cook your salmon at the same time as the sauce, your cooking should be done in about 15 minutes. br]
Recipe inspired by the Spring Salmon in HP Hood's new eCookbook, [Chef Creations Inspired by Hood Cream.