Zucchini and Corn Fritters with Baked Salmon

I love fresh produce. The colors and smells are so vibrant and happy. Standing in the middle of the produce department at my favorite wholesale produce market, I am in heaven. Literally. Aisle after aisle after aisle of produce, from normal run of the mill iceberg lettuce and mushrooms to more exotic things like fresh almonds still in their husk, fresh fava beans, yuca root, daikon radish, and a million other things to inspire any food lover.  And by inspire, I mean make any food lover buy WAY more than they intended to. And so, I came home with big, fresh, perfectly ripe summer tomatoes, giant green zucchini, corn on the cob, bunches of fresh basil, tarragon, and mint, and a million other things I just couldn't pass up.  The problem with all of that wonderful summer bounty is that when dinner time rolls around, it's hard to commit to using only some of it. And that's how I ended up making fritters with the fresh corn, zucchini, green onions, and red onion. And goat cheese, which I had picked up on a whim. I grated the zucchini, diced the red and green onion, smashed garlic, and cut the corn from the cob. I used an egg for a binder, and I tried out a new gluten-free flour blend recipe I found online. I combined rice flour, potato starch, and tapioca flour, and bolstered it with baking powder for a bit of lift.  I made a large batch to have on hand, and used enough in the fritter batter for it to hold together. I'm excited to try other gluten free recipes with the flour!

For the protein, I had picked up a fillet of salmon; I resisted the urge to treat it simply, seasoning it with salt and pepper, and sauteing it until if forms a wonderful crispy crust. And so, I mixed together dijon mustard and honey, and spread it on the filet. Then I mixed some melted butter, panko, chopped walnuts, and  parsley, and pressed it into the dijon and honey.  15 minutes at 400 degrees made the topping perfectly crispy, and the fish flaky without overcooking it.  While the fish baked, I fried the zucchini fritters in oil, and steamed cauliflower to puree. After I plated everything, I realized I'd gone with too much brown on the plate, but I am blaming that on my inability to resist the fresh summer produce. : )

Combine a fantastic summer dinner with the latest episode of So You Think You Can Dance, and I really am in heaven. Perfect.Summer.Evening.

Zucchini and Corn Fritters

1 medium zucchini, coarsely shredded
1/4 cup green onion, diced
1 clove garlic, finely chopped
1/2 tablespoon unsalted butter
1/2 small red onion, finely chopped
1 ear corn, kernels cut off
1/4 cup yellow cornmeal
1/4 cup all-purpose flour
1/8 teaspoon baking soda
Freshly ground pepper
6 tablespoons buttermilk
1 egg
1/4 cup goat cheese, crumbled

Press the zucchini in paper towels to drain excess moisture.  Combine in a bowl with the green onion and garlic. In a saute pan, melt the butter, and saute the red onion and corn for a few minutes, until slightly softened. Add to the zucchini. Add the cornmeal, flour, and baking soda, and stir to combine.  In a small bowl, beat the egg, and add the buttermilk. Mix into the zucchini mixture.  Add the crumbed goat cheese and fold in.

Spoon the fritter batter into hot oil and fry until golden brown and cripsy; turn fritters, and brown the second side. Keep warm in a 200 degree oven while frying the remainder of the fritter batter.

Top fritters with sour cream and diced green onion.