The Summer produce growing season may be winding down but it is not too late to enjoy some fresh corn & zucchini. Today, they are paired with salmon and served with a butter-wine sauce, making for an excellent dish!

Eric & I are firm believers in buying the freshest ingredients available and in supporting our community. The numerous farmers’ markets in our area provide the quality produce we consume. And we are very fortunate to have a CSF to service our area. Sitka Salmon is a community supported fishery based in Sitka, Alaska that directly delivers fresh seafood to our area. Our 4-month salmon subscription nets us over 20 pounds of wild caught Alaskan salmon, flash frozen, and delivered to our doorstep. With these great resources, we are enjoying amazing meals!

Poached Salmon over Corn & Zucchini with Butter-Wine Sauce (adapted from foodandwine.com) Time Required: 1 hour, Makes: 4 servings

Ingredients:

• 4 medium zucchini (1 1/2 pounds)
• 1 teaspoon salt
• 2 tablespoons extra-virgin olive oil
• 3 medium shallots, 2 finely chopped, 1 halved
• salt & freshly ground pepper
• 2 3/4 cups dry white wine, divided
• 1 cup fresh corn kernels
• 1/4 teaspoon lemon zest
• 1/2 teaspoon dried thyme
• 1 bay leaf
• Four 6-ounce salmon fillets
• 1 stick cold unsalted butter, cut into tablespoons
• 1/4 cup thinly sliced basil leaves

Instructions:

Coarsely shred the zucchini. Set a colander over a bowl and add the shredded zucchini to the colander with the teaspoon of salt. Let the zucchini stand for 20 minutes. Squeeze the zucchini dry.

In a large, nonreactive skillet, heat the olive oil. Add the chopped shallots and season them with salt and pepper. Cook them over moderate heat until they are softened, about 3 minutes. Add 1/4 cup of the wine and cook until it is evaporated, about 2 minutes.

Stir in the corn and 1/2 cup of water. Cover and cook until the corn is tender, about 4 minutes.

Stir in the zucchini and cook until heated through, about 2 minutes. Remove them from the heat, season the veggies with salt and pepper, then cover them and keep them warm.

In a large, nonreactive saucepan, combine 2 cups of the wine with the lemon zest, thyme, bay leaf, halved shallot, and 2 cups of water. Bring the poaching broth to a simmer.

Season the salmon with salt, add the fillets to the saucepan and cook them at a bare simmer over low heat. Poach the salmon for 3 minutes, turn them, and poach them for another 3 minutes. Transfer the salmon to a plate and pat them dry with paper towels. Discard the poaching liquid.

Add the remaining 1/2 cup of wine to the saucepan and bring it to a simmer. Whisk in the butter, 1 tablespoon at a time, until it is thoroughly incorporated. Season the butter sauce with salt.

Stir the basil into the vegetables and divide it among four plates.

Nestle the salmon into the vegetables.

Top the salmon & veggies with some sauce to serve.

A restaurant-worthy meal made in the comforts of our home!  ~Linda

Poached Salmon over Corn & Zucchini with Butter-Wine Sauce (adapted from foodandwine.com) Time Required: 1 hour, Makes: 4 servings

Ingredients:

• 4 medium zucchini (1 1/2 pounds)
• 1 teaspoon salt
• 2 tablespoons extra-virgin olive oil
• 3 medium shallots, 2 finely chopped, 1 halved
• salt & freshly ground pepper
• 2 3/4 cups dry white wine, divided
• 1 cup fresh corn kernels
• 1/4 teaspoon lemon zest
• 1/2 teaspoon dried thyme
• 1 bay leaf
• Four 6-ounce salmon fillets
• 1 stick cold unsalted butter, cut into tablespoons
• 1/4 cup thinly sliced basil leaves

Instructions:

Coarsely shred the zucchini. Set a colander over a bowl and add the shredded zucchini to the colander with the teaspoon of salt. Let the zucchini stand for 20 minutes. Squeeze the zucchini dry.

In a large, nonreactive skillet, heat the olive oil. Add the chopped shallots and season them with salt and pepper. Cook them over moderate heat until they are softened, about 3 minutes. Add 1/4 cup of the wine and cook until it is evaporated, about 2 minutes. Stir in the corn and 1/2 cup of water. Cover and cook until the corn is tender, about 4 minutes. Stir in the zucchini and cook until heated through, about 2 minutes. Remove the pan from the heat, season the veggies with salt and pepper, then cover them to keep them warm.

In a large, nonreactive saucepan, combine 2 cups of the wine with the lemon zest, thyme, bay leaf, halved shallot, and 2 cups of water. Bring the poaching broth to a simmer. Season the salmon with salt, add the fillets to the saucepan and cook them at a bare simmer over low heat. Poach the salmon for 3 minutes, turn them, and poach them for another 3 minutes. Transfer the salmon to a plate and pat them dry with paper towels. Discard the poaching liquid.

Add the remaining 1/2 cup of wine to the saucepan and bring it to a simmer. Whisk in the butter, 1 tablespoon at a time, until it is thoroughly incorporated. Season the butter sauce with salt.

Stir the basil into the vegetables and divide it among four plates. Nestle the salmon into the vegetables, and top them with the butter sauce to serve.