One of the dishes for our annual wine night was supposed to be zucchini goat cheese rollatini that I’ve made before. But when it came home to prepare, we realized we didn’t have a mandolin and couldn’t cut the zucchini properly. There was no way we were going back to the store so we decided to pivot. We had bought salmon for another dish and had already made the goat cheese filling so we combined the two. The result was an entrée that everyone enjoyed.
Cut zucchini lengthwise as thin as you can as lay them on the bottom of the pan as a bed for your salmon. Top the salmon filet with salt, white pepper, and slices of lemon. Bake in a 350 oven til done. Meanwhile, mix goat cheese with the zest of a lemon and chopped fresh basil. I used cling wrap to mold the goat cheese back into a log and stuck in the fridge again. When the fish was done,we put the whole thing on a platter, moving the lemon slices to the side for decoration, and sliced the goat cheese into coins and placed on top.
To pair, look for a Grüner Veltliner or Sauvignon Blanc with notes of citrus and fresh cut grass. This will bring out the herbs in the dish. Even my father, who’s not a fan of salmon, said it went particularly well with the wine and ate himself a nice sized piece.
This is a stunner on a platter and would make a lovely main course for a dinner party when you don’t want to serve another casserole or pasta dish.
Peaches to Apples 