1 lb Salmon Fillet
1-2  tbsp MCT oil
1/4 cup Slivered Almonds
1/3 cup Chardonnay or Zinfandel
2  small Zucchini
1  cup No Fat Sour Cream
1/8 cup Non Fat Milk   

Wash and poke zucchini.  (They should be about inches long and 3 inches around.)  Cook in
microwave about 5-6 minutes.  Set aside.

Warm oil and add salmon.  Brown on both sides.
Add almonds and brown.  Set aside.

Cut zucchini in 1/2 inch circles.  Add to salmon and almonds, and sauté until lightly
brown.  Add wine to pan, turn heat down to low,and cover.  Cook for about 4-5 minutes or until
salmon is done.  

Mix sour cream, mustard and milk.  Spoon over salmon.
Little Leakers
Zucchini And Salmon