This is a print preview of "Smoked Salmon with Zucchini Ribbons" recipe.

Smoked Salmon with Zucchini Ribbons Recipe
by Fiona Young-Brown

This is an adaptation of something I used to make for myself when I was an undergrad, only then I used smoked haddock instead of smoked salmon. The cream makes it look and feel quite decadent, and the zucchini ribbons are a wonderful alternative to pasta (or you can add pasta if you like).

dill

zucchini, roughly one per person.

Cut the zucchini into thin ribbons. If you have a mandolin, that would do the trick, but I seem unable to use mine without slicing fingers, fingernails, and any other nearby appendages. I used a vegetable peeler to slice mine.

Saute the ribbons lightly in a skillet for about 10 minutes.

Meanwhile, in another pan, lightly saute the garlic. Add the salmon, cream and dill, and heat through.

Serve the salmon on top of the garlic ribbons, accompanied with pasta or roasted asparagus.