No form of vice, not worldliness, not greed of gold, not drunkenness itself, does more to un-Christianize society than evil temper. For embittering life, for breaking communities, for destroying the most sacred relationships, for devastating homes, for withering up men and women, for taking the bloom off childhood; in short, for sheer gratuitous misery-producing power, this influence stands alone.

Henry Drummond

CATEGORY	CUISINE	TAG	YIELD
Seafood, Meats	Sami	Fish, Main dishes, Sauces	6	Servings

INGREDIENTS

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

INSTRUCTIONS

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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