Recipe - Sauteed Salmon W Zucchini Noodles And Red Bell Pepper Coulis

Red Bell Pepper Coulis
2 teaspoon Olive oil
3 cup Coarsely chopped red bell
pepper
2 tablespoon Minced shallots
1 tablespoon Minced jalapeno pepper
2 Garlic cloves; minced
Three fourths cup Lowsalt chicken broth
2 tablespoon Balsamic vinegar
One fourth teaspoon Salt
Salmon
4 md Zucchini
2 tablespoon Fresh lime juice
1 teaspoon Minced shallots
One fourth teaspoon Salt
1/8 teaspoon Cracked pepper
1 Garlic clove; minced
6 6ounce salmon fillets
One fourth cup Allpurpose flour
1 tablespoon Butter; divided
Chopped fresh parsley;
optional
Freshly ground pepper;
optional

1. Prepare Red Bell Pepper Coulis; set aside. Slice zucchini lengthwise
into One fourth 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 mediumhigh 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, Three fourths cup zucchini, and 2
One half 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 mediumhigh 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 One half 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 BakeryShoppe Digest V1 #232 by 4paws@netrax.net (ShermeyerGail)
on Sep 12, 1997