April 15th, 2016
From Ricardo Magazine
In a non-stick skillet over medium heat, cook the salmon in the oil for about 5 minutes or until still very pink in the centre, turning halfway through. Season with salt and pepper. Set aside on a plate. Refrigerate for 1 hour or until completely chilled.
In a bowl, combine the lime juice, oil, zucchini and jalapeno. Season with salt and pepper.
On a large serving plate, spread the sour cream. Flake the chilled salmon and place on the sour cream. Garnish with the zucchini topping and sprinkle with the dill.
Note: Serve with toasted bagels or a green salad for a complete but light meal.