Although this recipe includes two components—a beautiful bright-green soup and a colorful fillet of roasted salmon—the dish comes together much more quickly than you would guess. Have the fish ready to slip into the hot oven just before the soup is ready. The pecorino romano cheese pairs well with zucchini, but a different Italian grating cheese, such as Parmesan, Asiago or grana padano, would also be delicious.
Zucchini-Pecorino Puree with Roasted Salmon
- 4 Tbs. (2 fl. oz./60 ml) olive oil
- 2 shallots, chopped
- 2 lb. (1 kg) zucchini, chopped
- Salt and freshly ground pepper
- 2 cups (16 fl. oz./500 ml) vegetable or chicken broth
- 1/4 cup (1 oz./30 g) grated pecorino romano cheese
- Grated zest and juice of 1 lemon
- 1 lb. (500 g) center-cut salmon, cut into 4 equal pieces, skin and pin bones removed
1. In a large, heavy pot over medium-high heat, warm 2 Tbs. of the olive oil. Add the shallots and cook, stirring occasionally, until soft, about 4 minutes. Add the zucchini, season with salt and pepper, and cook, stirring occasionally, until the zucchini begins to soften, about 4 minutes. Add the broth and bring to a boil. Reduce the heat to low and cook until the zucchini is tender, about 15 minutes. Let cool slightly.
2. Working in batches, puree the soup in a food processor or blender. Return to the pot and place over medium heat. Add the cheese and stir until it melts, about 4 minutes. Stir in the lemon juice and season with salt and pepper. Keep warm over low heat.
3. Preheat an oven to 400°F (200°C). Line a baking sheet with aluminum foil.
4. Brush the salmon with the remaining 2 Tbs. olive oil and season with salt and pepper. Place on the prepared baking sheet and roast until opaque throughout, about 8 minutes.
5. Serve the soup topped with a piece of salmon and a sprinkling of the lemon zest. Serves 4.
Find more soup recipes for every season and occasion in our cookbook
Williams Sonoma Soup of the Day, by Kate McMillan.