Mustard Pepper Salmon with Red Wine Sauce

1. 1

   Boil or microwave the whole zucchini until just cooked through.

2. 2

   Allow to cool enough to slice into thin strips.

3. 3

   Set aside.

4. 4

   Remove the skin and bones from the salmon.

5. 5

   Combine the pepper, mustard seeds, and oregano and press onto the salmon tops to coat.

6. 6

   Heat the oil in a nonstick pan and cook the salmon for 1 to 2 minutes on each side.

7. 7

   Transfer to a baking dish and keep warm in a very low oven.

8. 8

   Pour the red wine into the pan and cook until the wine reduces and thickens.

9. 9

   Return the zucchini strips to a separate saucepan with a little water or stock and the basil and reheat.

10. 10

    Serve the salmon over the zucchini and spoon over the red wine sauce.

* Per serving · 4 servings · Values may vary.