Sauteed salmon w/ zucchini noodles &red bell pepper coulis

6 Servings

Ingredients

Quantity Ingredient
---Red Bell Pepper Coulis---
2 teaspoons Olive oil
3 cups Coarsely chopped red bell pepper
2 tablespoons Minced shallots
1 tablespoon Minced jalapeno pepper
2 Garlic cloves; minced
¾ cup Low-salt chicken broth
2 tablespoons Balsamic vinegar
¼ teaspoon Salt -Salmon---
4 mediums Zucchini
2 tablespoons Fresh lime juice
1 teaspoon Minced shallots
¼ teaspoon Salt
⅛ teaspoon Cracked pepper
1 Garlic clove; minced
6 6-ounce salmon fillets
¼ cup All-purpose flour
1 tablespoon Butter; divided
Chopped fresh parsley; optional
Freshly ground pepper; optional

Directions

1. Prepare Red Bell Pepper Coulis; set aside. Slice zucchini lengthwise into ¼ inch thick strips, stopping at the inside part of the zucchini containing the seeds; discard middle portions. Cut strips lengthwise into long thin "noodles"; set aside. 2. Combine lime juice and next 4 ingredients (lime juice through garlic) in a small bowl. Rub salmon with juice mixture. Dredge salmon in flour. Melt 2 teaspoons butter in a large nonstick skillet over medium-high heat. Add salmon; saute 4 minutes on each side or until fish flakes easily when tested with a fork. Remove salmon from skillet. Set aside; keep warm.

3. Spoon Red Bell Pepper Coulis onto 6 serving plates. Top with zucchini noodles and salmon. Garnish with chopped parsley and freshly ground pepper, if desired.

Yield: 6 servings (serving size: 5 ounces salmon, ¾ cup zucchini, and 2½ tablespoons coulis).

CALORIES 376 (45 % from fat); FAT 18.7 g (sat 4 g, mono 8.7 g, poly 3⅗ g); PROTEIN 38.9 g; CARB 12.3 g; FIBER 1⅘ g; CHOL 121 mg; IRON 2½ mg; SODIUM 318 mg; CALCIUM 32 g.

Red Bell Pepper Coulis:

1. Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper, shallots, jalapeno pepper, and garlic; saute 2 minutes. Cover, reduce heat, and simmer 10 minutes or until tender. Add broth; simmer, uncovered, 15 minutes or until liquid almost evaporates.

2. Place pepper mixture in a blender and process until smooth. Strain puree through a sieve over a bowl; discard solids. Stir in vinegar and salt.

Yield: 1 cup (serving size: 2 ½ tablespoons).

CALORIES 40 (45 % from fat); FAT 2 g (sat 0.3 g, mono 1⅒ g, poly 0.3 g); PROTEIN 1⅒ g; CARB 5⅖ g; FIBER 1.3 g; CHOL 0 mg; IRON 1⅕ mg; SODIUM 110 mg; CALCIUM 8 g.

Recipe by: Cooking Light Magazine, July 1997, page 88 Posted to Bakery-Shoppe Digest V1 #232 by 4paws@... (Shermeyer-Gail) on Sep 12, 1997

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