Sauteed Salmon with Zucchini Noodles and Red Bell Pepper Coulis |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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These sautéed, julienne-cut zucchini strips are a lower-calorie alternative to pasta. A coulis is a thick purée or sauce. Ingredients:
red bell pepper coulis |
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) |
Directions:
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; sauté 4 minutes on each side or until fish flakes easily when tested with a fork. Remove salmon from skillet. Set aside; keep warm.
3. Melt 1 teaspoon butter in skillet. Add zucchini noodles; sauté 4 minutes or until wilted, tossing gently.
4. 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.
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