Sauteed Salmon W/ Zucchini Noodles &red Bell Pepper Coulis

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Ingredients

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1 tb Butter; divided
2 tb Balsamic vinegar
4 md Zucchini
2 tb Shallots; minced
3/4 c Low-salt chicken broth
pepper; Freshly ground
1/8 ts Cracked pepper
2 Garlic; minced
2 tb Fresh lime juice
1/4 c All-purpose flour
1 ts Shallots; minced
1/4 ts Salt
1 Garlic; minced
fresh parsley; Chopped
Red Bell Pepper Coulis
1 tb jalapeno pepper; Minced
6 6-oz salmon fillets
Salmon
2 ts olive oil
3 c red bell pepper; Coarsely chopped
1/4 ts Salt

Original recipe makes 6

Servings  

Preparation

1. Prepare Red Bell Pepper Coulis; set aside. Slice zucchini lengthwise into 1/4 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, 3/4 cup zucchini, and 2 1/2 tablespoons coulis). CALORIES 376 (45 % from fat); FAT 18.7 g (sat 4 g, mono 8.7 g, poly 3.6 g); PROTEIN 38.9 g; CARB 12.3 g; FIBER 1.8 g; CHOL 121 mg; IRON 2.5 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 1/2 tablespoons). CALORIES 40 (45 % from fat); FAT 2 g (sat 0.3 g, mono 1.1 g, poly 0.3 g); PROTEIN 1.1 g; CARB 5.4 g; FIBER 1.3 g; CHOL 0 mg; IRON 1.2 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@netrax.net (Shermeyer-Gail) on Sep 12, 1997

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