Sockeye Salmon, Charred Zucchini, Shrimp & English Pea Cream Sauce

Wild caught Sockeye Salmon is at top of the chart on omegas and simultaneously tastes amazing. This feeds two people, costs $40 and takes 1 hour.

Olive Oil Roasted Sockeye Salmon
2 6oz fillets of sockeye salmon, sliced into 6 pieces
1 cup extra virgin olive oil
salt and white pepper

Preheat oven to 400. Start a medium saute pan on medium high and add olive oil. Once very hot add all the fish, skin side down. Immediately place the whole pan in the oven and let cook for 7-10 minutes or until fish is no longer raw on top. Remove and let stand 4 minutes.

Pea, Pancetta and Shrimp Cream Sauce
2 jumbo shrimp, diced, shells reserved
1 cup fresh English peas, blanched
2 tablespoons diced pancetta
1.5 cups vegetable stock
1/8 cup heavy cream

Start and medium saucepan on medium low. Add pancetta and let render for 10 minutes. Turn up to med and add veg stock and shrimp bodies. Let cook until reduced to 1/2 a cup of liquid. Strain sauce and add cream. Let reduce to half, about 1/4 cup of liquid. Add diced shrimp and peas. Season to taste.

Charred Baby Zucchini with Red Onions
1/2 lb baby zucchini, halved
1 organic red onion, sliced

Preheat oven to 400. Brush a sheet pan with olive salt and pepper and place zucchini cut side down. Brush tops with olive oil, salt and pepper and topped with sliced onions. Cook for 20 to 25 minutes or until onions are soft andn zucchini are browned.

I have to thanks my friend Suzy for the inspiration in creating the dish and the help with eating it all as well, good times! Buon Apetitio!!