Wild Coho Salmon with Vegetable FettucciniRecipe by Chef Michael Williams

Directions

1.  Pre-heat the oven to 325° F. Peel the skin of the yams and discard. Cut the stem off of the broccoli and set the crowns aside. Now use the peeler to cut the yam, zucchini and broccoli stems, into strips, turning the vegetable a little after each cut. Peel the zucchini only until you reach the seeded soft center and then either discard or set aside for sauce. The vegetable strips will be used in place of traditional fettuccini noodles.
2.  Combine all ingredients for the sauce together in a bowl and whisk until combined. Add the zucchini centers to the sauce if desired and stir.
3.  Add your vegetable “fettuccini” to a large pot with the sauce that you just made and cook on medium heat with a tight fitting lid for 6-8 minutes.
4.  Season salmon fillets on both sides with salt and pepper and place on a lightly oiled baking pan. Place on the top rack and bake in your pre-heated oven for 12-15 minutes. While salmon is cooking steam broccoli crowns and heat the veggie fettuccini. Serve and enjoy.