Last week was a tough week. It was hot and humid and I need to eat something I really liked, that was filling but also easy to make. This is a much lighter version than my original salmon stuffed zucchini.
First, prepare the stuffing. Coarsely chop up the shallots, smoked salmon and place them in a non-stick pan or pot with mustard, butter and lime zest.
In the meantime, empty the round zucchini carefully by cutting off the top and scraping the inside with a spoon. Don’t throw the zucchini pulp nor the top. Sprinkle some salt on the inside and spread it around.
When the salmon has changed colour, pour in half a glass of white wine and let it evaporate.
Add the quinoa and let it absorb all the liquid goodness in the pot.
When the quinoa starts to dry, add the pulp from the emptied zucchine and the fish stock.
When the quinoa is ready, check for seasoning and stuff your zucchini
Now cover them with their top and bake in the oven for 15-20 minutes, or until a fork inserted in the zucchini goes in without resistance.