Ingredients:
1 shallot, finely chopped
2 tablespoons rice vinegar
1 tablespoons chopped fresh sage
3 tablespoons plus 1 teaspoon olive oil
kosher salt and black pepper
1 1/4 pounds skinless salmon fillet, cut into 4 pieces
1 1/2 pounds medium zucchini (about 3), cut into thin sticks
Directions:
1. In a small bowl, combine the shallot, vinegar, sage, 2 tablespoons of the oil, and ¼ teaspoon each salt and pepper. Set aside.
2. Heat 1 teaspoon of the remaining oil in a large nonstick skillet over medium heat
3. Season the salmon with ½ teaspoon salt and ¼ teaspoon pepper. Cook until opaque throughout, 3 to 5 minutes per side.
4. Add the zucchini and ¼ teaspoon each salt and pepper. Cook, tossing frequently, until just tender, 3 to 5 minutes.5. Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat.
6. Serve the zucchini with the salmon and vinaigrette
