Adapted from The Art of Simple Food by Alice Waters

Shopping List

• 1 lb. zucchini
• 1 bunch flat leaf (Italian) parsley
• 1 bunch oregano or basil
• 1 bunch mint
• 2 cucumbers (or 1 English cucumber)
• 1 lemon, preferably organic
• 1 small bunch thyme
• 1 bottle white wine (Sauvignon Blanc is always nice)
• Heavy cream, preferably non ultra-pasteurized
• 20 oz. salmon fillet
• 1 loaf fresh, crusty bread

Pantry Items

• Fine and coarse sea salt
• Extra-virgin olive oil
• Black pepper
• Unsalted butter
• Garlic clove

Tools

• Bread knife
• Chef’s knife
• Grater
• Heavy skillet
• Measuring cups and spoons
• Mixing bowls
• Non-stick fry pan
• Spatula
• Strainer
• Whisk
• Wooden spoons

Suggestions

• Wine: Sauvignon Blanc
• Dessert: Brownies (try notakeout Easy Brownies)

Game Plan:

• When you walk in the door
  • Rinse the salmon, pat it dry, refrigerate
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine and chill it.
• Prep
  • Grate the zucchini on the large holes of a box grater.
  • Layer the zucchini in a mixing bowl, salting each layer lightly, and let it sit for about 20 minutes.
  • Wash and pat dry the parsley, pluck 1/4 cup leaves.
  • Wash and pat dry the oregano or basil, pluck 3/4 cup leaves from either.
  • Pluck 3 big leaves from the mint.
  • Trim and peel the cucumber(s) and cut in half lengthwise.
  • Scoop out the seeds, then cut it into 1/4-inch slices.
  • Put the cucumber slices in a bowl, sprinkle them with salt, and let them sit.
  • Put 1/4 cup heavy cream in a bowl. Whisk in 3 tbsps. olive oil.
  • Squeeze the juice from half a lemon through your fingers into the bowl, and whisk.
  • Season with pepper.
  • Lightly salt the salmon all over, and cut it into 4 pieces. Refrigerate.
  • Peel and mince the garlic so fine it becomes like a purée.
• Start Cooking
  • Drain the cucumbers, and return them to the bowl.
  • Whisk the cream mixture, then pour it over the cucumbers. Toss well.
  • Coarsely chop the mint, add it to the cucumbers and toss, toss, toss. Season.
  • If it’s a really hot day and your dining room is hot, refrigerate the cucumber salad. Otherwise take it to the table. You want to serve it cool, not chilled.
  • Squeeze as much liquid from the grated zucchini as you can by pressing on it in a sieve or strainer.
  • Half-fill a heavy skillet with water and put it on the heat over medium-high heat.
  • Add 1/4 cup wine to the skillet, along with 3 parsley sprigs, 2 thyme sprigs, and a large pinch of salt. This is for poaching the salmon.
  • Heat 2 tbsps. oil in a non-stick fry pan over medium high heat. When the oil is hot but not smoking, add the zucchini and cook it, tossing frequently and making sure when it isn’t being tossed that it is spread out in an even layer in the pan so it browns evenly. Cooking the zucchini will take about 7 minutes.
  • Time to set the table and slice the bread.
  • Check the salmon poaching liquid. As soon as the liquid comes to a boil, lower the heat so it simmers.
  • Add the salmon and poach it for 3-1/2 minutes.
  • While the salmon is poaching, mince the parsley and the basil.
  • Turn the salmon carefully, and cook for another 3 minutes.
  • Stir the parsley and basil into the zucchini, along with the minced garlic clove, and taste it for seasoning.  Remove from the heat.
  • Remove the salmon from the poaching liquid.
  • Either put the salmon on a platter along with the zucchini, or serve them separately. Decorate the serving platter with a sprig of parsley and take everything to the table. Don’t forget the wine!

Thank you Alice! A great finish to a great week!

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