Steps for Preparation

1. Preheat oven to broiler setting and set an oven rack about 8 inches below the broiler. Season the salmon with half each of the salt and pepper.
2. Place seasoned fillets on a backing tray and broil until lightly browned on top and cooked throughout.
3. Check for doneness of each fillet using a Cook'd Right^® Sensor.
1. Quickly insert dark sensor tip into center of fillet. Wait 5-10 seconds.
2. Remove sensor tip and check color.
3. Continue checking with the same sensor until done.
4. Discard sensor when finished.
5. Fillet is done when tip of sensor is fully orange, at about 15 minutes.
4. If the salmon is browning too quickly, move the tray to a lower shelf. The fish, when cooked, should flake easily with a fork.
5. While the salmon is cooking, heat a sauté pan over low heat and warm the olive oil. Ad the garlic and curry powder and cook briefly, about 30 seconds. Add the zucchini and tomatoes and stir well.
6. Increase the temperature to medium heat and add the water and lemon juice. Cook until the zucchini softens and the tomato begins to dissolve, about 10 minutes. Season mixture with the remaining salt and pepper.
7. Place a cooked piece of salmon on top of a portion of the zucchini stew. Drizzle the salmon with the extra virgin olive oil and sprinkle with the cilantro and scallion before serving.