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This recipe for zucchini curry sauce was given to me 25 years ago by a sympathetic chef at Harry's Bar in Venice. We were dining with a charming gentleman from the Italian Embassy and as I swooned with delight at our dinner, he convinced the chef that sharing the recipe was the only way to revive me. Served here with grilled salmon, the original was poached in a flavorful court bouillon. I've also served the sauce with salmon ravioli, broiled sea scallops, and other firm, flavorful, sweet fish.

Salmon Ingredients

    • Salmon filet
    • Butter or olive oil to keep it from sticking

Alternative: If you have a charcoal or gas grill, spread some olive oil on the salmon so that it doesn't stick and grill in the same fashion - flesh down to start, and then skin-side down to finish.

Harry's Bar Zucchini Curry Sauce Ingredients
Makes 3 cups

    • 2 cups water
    • 1½ pounds zucchini cut into 1 -inch chunks (4 medium-small)
    • 1 medium onion, sliced
    • 2 tablespoons red wine vinegar
    • Freshly ground white pepper
    • 1/8 teaspoon cayenne

    • 2 tablespoons olive oil
    • 1 celery rib, chopped
    • 1 medium onion, chopped
    • 3 tablespoons red wine vinegar
    • 1 tablespoon butter
    • 2 tablespoons flour
    • 1 teaspoon curry powder
    • 1 cup milk
    • 1/2 teaspoon salt, or more to taste


Grill. OK, perhaps a little more information is called for, but it really is that simple.

Melt a tablespoon or two of butter in a skillet over medium-high heat. Place the salmon flesh down, skin-side up, in the bubbling butter.

Turn the heat down to medium and let the salmon cook for 5-7 minutes until it's crispy and browned on the outside, but still soft when you poke it - which means the inside is still rare. Flip the salmon over and cook for another 2-3 minutes until the inside is medium rare. Stick a knife in and peek if you're unsure. Serve with the zucchini sauce.


Place the water in a saucepan and add the zucchini, sliced onion, 2 tablespoons of vinegar, white and red pepper and bring to a boil.
Cover the pan, reduce the heat slightly, and simmer until the zucchini and onions are soft -15 to 20 minutes.

Meanwhile... Heat olive oil in a small skillet over medium-low heat.
Add the chopped celery and onion and cook until the vegetables are soft and golden - about 10 minutes.
Add 3 tablespoons of vinegar and boil for 5 minutes.
Stir in 1/2 cup of the liquid from the zucchini and boil for another couple of minutes.
Add this mixture back to the zucchini.

Chocolate for Breakfast
Barbara Passino


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