We had a nice piece of salmon thawed in the meat drawer of the fridge that I wanted to prepare tonight for dinner. And of course we have all this zucchini. I am challenging myself to come up with creative, delicious, novel ways to serve up this vegetable – after all I don’t want to fill the freezer with zucchini when I have lots of tomatoes, peppers, and cabbage about to ripen.
I found this recipe on the internet and was looking forward to trying it. Although it was designed for oven baking, it turned out perfectly in the air fryer.
The original recipe is attached. However I did halve the amounts since it was just two of us. I also skipped the brown sugar because it didn’t sound very good. I used two medium sized zucchinis that I had spiraled the other day into wavy curls. A good spray of olive oil and a drizzle of bacon grease for flavor, I layered the zucchini curls in the bottom of the air fryer basket and put the slabs of salmon on top. Rubbed the herb mixture into the salmon and air-fried it for 20 minutes at 400 degrees. It was done to perfection – nice and flaky, pale pink all the way through but still moist.
The only thing I would have done different is spiralize two more zucchini. It just wasn’t enough!
We had mashed potatoes for two with our meal. We had lots of little bits of wine left in bottles, and so we made a point to drink them and get rid of the bottles. Some were still quite nice, others we tossed! Our dinner time conversation revolved around what kind of wine we are going to get to restock our cabinet.
After dinner we sat out on the slab which serves as our back porch and watched the martins soar over the pond and swoop in for bugs. They were so pretty! The cats sat out with us; their bellies full of the salmon skin we saved for them. There was The Kraken, the ancient, giant catfish – slurping up all the fish food and casting a dark shadow under the surface of the water. It was peaceful and calm and nice sitting there with James and taking it all in. I didn’t want to move and break the spell but there was the dinner cleanup.
This afternoon before leaving the house for my daily paddle at the pool, I froze three pints of dill freezer pickles. The recipe is attached. I used fresh cut dill from the raised beds and Vidalia onions. We have no green peppers yet and this is the only ingredient skipped. They turned out so mouthwatering good! I saved a glass dish of them to accompany our salmon tonight and the tangy crunch and fresh flavor provided a lovely contrast to the savory veggies and fish.
Hope you enjoy the recipes and have a great evening! Peace and Joy to all.