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.
Zucchini And Salmon