Directions: Combine the lime juice, shallots, and garlic. Season the salmon with salt and pepper then coat the salmon with the lime mixture. Coat fillets with flour. In a large saute pan, heat the butter and olive oil. Place salmon in pan and add the soy sauce and cream sherry. saute the fillets for 4 minutes on each side until cooked through. Heat 1 tsp. butter and minced garlic in a separate saute pan and add the sliced zucchini. saute for 5 minutes until tender. Set aside. For the sauce, combine the olive oil, garlic, pepper flakes, bell pepper in a small sauce pot over medium heat. Cook for 3 minutes. Add the chicken stock and vinegar. Bring to a boil, then allow to simmer uncovered for 15 minutes. Process the cooked mixture in a blender. Place the zucchini slices on a plate, top with the salmon fillet and drizzle with sauce.
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|Serving Size: 1 Serving (992g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 346 (43%)|
|Amt Per Serving||% DV|
|Total Fat 38.4g||51 %|
|Saturated Fat 19.1g||95 %|
|Monounsaturated Fat 13.6g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 91.1mg||28 %|
|Sodium 2786.3mg||96 %|
|Potassium 914.9mg||24 %|
|Total Carbohydrate 91.2g||27 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 88.9g|
|Protein 24.6g||35 %|
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Calories per serving: 801
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