Ingredient: dry mustard, dill weed, basil, onion powder, garlic powder & sea salt

When it comes to zucchini, there is virtually nothing it seems it can’t be made into. To be honest, my love affair with this vegetable spans many years. Long before the internet and Pinterest gave us access to any recipe you could ever want, print cookbooks were the go-to. So to make a long story short, I actually have a recipe book solely devoted to zucchini that is still relevant in today’s cooking and baking procedures.

The blog recipe I want to share today is a dish suitable to be prepared all year round. Baking the salmon parcels in the oven only takes a short bit of time, making it feasible even on warmer days. The thin slices of zucchini are first grilled & then woven together to form parcels of seasoned salmon.

A versatile meal in that you can vary the ingredients of the filling by choosing other types of fish or seafood. Although it could be made into an appetizer size we enjoyed ours as a main course with rice.

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Salmon Zucchini Parcels

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Rating: 5
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Course

Lunch, Main Dish

Cuisine

American, Italian

Keyword

salmon zucchini parcels

Servings

MetricUS Imperial

Ingredients

• 2 medium zucchini
• 4 (about 454 gm) salmon fillets
• 1/2 tsp EACH dry mustard, dill weed, basil, onion powder, garlic powder & sea salt
• 30 gm Parmesan cheese, finely grated
• 1/4 cup panko breadcrumbs
• olive oil

Course Lunch, Main Dish Cuisine American, Italian Keyword salmon zucchini parcels Servings MetricUS Imperial Ingredients 2 medium zucchini 4 (about 454 gm) salmon fillets 1/2 tsp EACH dry mustard, dill weed, basil, onion powder, garlic powder & sea salt 30 gm Parmesan cheese, finely grated 1/4 cup panko breadcrumbs olive oil

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Preheat oven to 400 F.
2. Slice the zucchini lengthwise into long, thin strips. You will need 16 good slices.
3. Trim the salmon pieces into pieces approximately 2.5-inches square. Count on 2 pieces per serving. On a plate, combine spices, grated parmesan & panko crumbs.
4. In a hot, non-stick skillet, grill zucchini strips quickly. You're only trying to soften them a little bit as well as giving them some color.
5. Lay 2 strips of zucchini out on a work surface. Take 2 more & weave them into the center of the first two.
6. Dredge the salmon pieces in seasoned cheese/panko mixture. Place a piece of salmon on the woven part (it should be about the same size as the interwoven section of the zucchini).
7. Bring the sides up & around & weave them over the top. Turn parcels over to show the weave. Brush the parcels with olive oil & sprinkle the remaining seasoned cheese/panko mixture evenly over the 4 parcels. Pat the breading gently to help it adhere to zucchini strips.
8. Bake for about 15 minutes; remove from oven & serve immediately.