Food Network: Mustard Pepper Salmon with Red Wine Sauce

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Mustard Pepper Salmon with Red Wine Sauce
Recipe courtesy Sally James, Fresh and Healthy, Ten Speed Press, 2001

Ingredients
2 large or 4 small zucchini
4 (5-ounce) fillets fresh salmon
1 tablespoon freshly ground pepper
1 tablespoon mustard seeds
2 teaspoons fresh oregano leaves
2 teaspoons extra-virgin olive oil
1/2 cup red wine
4 to 6 large fresh basil leaves

Instructions
Boil or microwave the whole zucchini until just cooked through. Allow to
cool enough to slice into thin strips. Set aside.

Remove the skin and bones from the salmon. Combine the pepper, mustard seeds, and oregano and press
onto the salmon tops to coat. Heat the oil in a nonstick pan and cook the salmon for 1 to 2 minutes

on each side. Transfer to a baking dish and keep warm in a very low oven.

Pour the red wine into the pan and cook until the wine reduces and thickens. Return the zucchini
strips to a separate saucepan with a little water or stock and the basil and reheat. Serve the
salmon over the zucchini and spoon over the red wine sauce.