After the holidays, and starting a new year, lighter dinners are a priority. I decided to try out the veggie ribbon concept and pair with a simple salmon, jazzed up with a herbed wine sauce from a grocery store recipe card. I was slightly concerned that the veggie ribbons would not go over well with Mr. Max's taste buds, but this gets the dude seal of approval. This meal took less than 30 minutes to prepare, making it a perfect weeknight dish.
For Veggie Ribbons
- 1 yellow squash, skin removed
- 1 zucchini squash, skin removed
- 1 carrot, skin removed
- 1 tbsp. olive oil
- Parsley, to taste
- Garlic powder, to taste
- 1/4 cup grated Parmesan (I prefer Parmigiano Reggiano or Pecorino Romano for the best flavor)
- 2 6 oz. salmon fillets
- 1 tbsp. olive oil
- 1 tsp. Herbs de Provence
- 1 minced shallot
- 1 smashed garlic clove
- 1/2 cup dry white wine (I used a chardonnay)
- 1/2 cup chicken broth
- 1 tbsp. chopped thyme
- 1 tbsp. butter, room temperature
- 1 tbsp flour
- Salt and pepper to taste
Place the salmon in the oven for 15-18 minutes. While the salmon is cooking, using a veggie peeler, peel thick strips of the zucchini, squash and carrot, discarding the outer skins. Each vegetable should make about 1 cup of peeled strands. To create a more "noodled" ribbon, you could cut the strands into thirds from the original strand.
In a skillet, add the 1 tbsp. olive oil and heat on medium-high. Add the ribbons and begin to saute for about 15 minutes total. As the veggie ribbons cook, add the parsley and garlic powder, along with any salt or pepper to taste. Last step is to add the Parmesan then toss the veggies for a finished touch.
The salmon should be getting close, so now it is sauce time. In a small bowl, mix the butter and the flour in a small bowl then set aside.
Place the garlic and the shallot in a sauce pan with the wine over medium-high heat. Let the wine reduce by half.
Add in the broth and bring to a boil, then start adding in the butter/flour mixture in pea-sized portions while stirring until thickened. Add the thyme and season to taste with salt and pepper.
To serve, put it all together, spoon the sauce over top the salmon and you have a delicious and nutritious dish!
Paired with an olive oil and garlic couscous