<http://schema.org/recipeInstructions>
" With serrated knife, cut top off bread. Cut two horizontal 1/2-inch-thick slices from loaf, then cut off crusts. With rolling pin, roll slices to 1/4-inch thickness. Cut each slice in half and trim to match dimensions of skin sides of salmon fillets. Reserve leftover bread for another use. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper on salmon. Press 1 bread slice onto skin side of each fillet. With vegetable peeler, peel zucchini into wide ribbons. In 12-inch nonstick skillet, heat water to boiling on high. Add yellow squash and zucchini and cook 2 minutes or until just tender, gently stirring. Transfer to large bowl and toss with honey. Wipe skillet dry. In skillet, heat 1 tablespoon oil on medium 1 minute. Add salmon, bread sides down, in single layer. Cook 7 minutes or until bread is golden brown. With spatula, carefully turn salmon over and cook 4 minutes longer or until salmon just turns opaque in center. Meanwhile, from lemon, grate 1/2 teaspoon peel and squeeze 1 tablespoon juice. Gently stir into squash mixture along with dill, 1/4 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and remaining 1 teaspoon oil. To serve, divide salmon and squash mixture among 4 dinner plates. Garnish with additional dill."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a10253/crunchy-salmon-lemony-squash-salad-recipe-ghk0910/>