Sautéed Salmon with Zucchini Noodles and Red Bell Pepper Coulis

By Lv2Cook

Ingredients

• Red Bell Pepper Coulis (recipe follows)
• 4 medium zucchini
• 2 tablespoons fresh lime juice
• 1 teaspoon minced shallots
• 1/4 teaspoon salt
• 1/8 teaspoon cracked pepper
• 1 garlic clove minced
• 6 (6-ounce) salmon fillets
• 1/4 cup all-purpose flour
• 1 tablespoon butter divided
• Chopped fresh parsley (optional)
• Freshly ground pepper (optional)
• RED BELL PEPPER COULIS
• 2 teaspoons olive oil
• 3 cups coarsely chopped red bell pepper
• 2 tablespoons minced shallots
• 1 tablespoon minced jalapeño pepper
• 2 garlic cloves minced
• 3/4 cup low-salt chicken broth
• 2 tablespoons balsamic vinegar
• 1/4 teaspoon salt

Details

Servings 1

Preparation

Step 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.

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; sauté 4 minutes on each side or until fish flakes easily when tested with a fork. Remove salmon from skillet. Set aside; keep warm.

Melt 1 teaspoon butter in skillet. Add zucchini noodles; sauté 4 minutes or until wilted, tossing gently.

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.

Serving Size: 5 ounces salmon, 3/4 cup zucchini, and 2 1/2 tablespoons coulis
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To Make Red Bell Pepper Coulis:

Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper, shallots, jalapeño pepper, and garlic; sauté 2 minutes. Cover, reduce heat, and simmer 10 minutes or until tender. Add broth; simmer, uncovered, 15 minutes or until liquid almost evaporates. Place pepper mixture in a blender, and process until smooth. Strain purée through a sieve over a bowl; discard solids. Stir in vinegar and salt.

Yield: 1 cup
Serving Size: 2 1/2 tablespoons