Salmon With Zucchini Noodles
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Sami | Home5 | 1 | Servings |
INGREDIENTS
| 2 | T | Fresh lime juice |
| 1 | t | Chopped shallots |
| 1 | Minced garlic clove | |
| 4 | 6 oz. salmon fillets | |
| Salt and pepper | ||
| 1/2 | c | Flour |
| 1 | T | Butter |
| 1 | T | Olive oil |
| 1/4 | c | Soy sauce |
| 1/4 | c | Cream sherry |
| 1 | t | Butter |
| 2 | Minced garlic cloves | |
| 4 | Zucchini – cut into long | |
| thin "noodles" | ||
| 2 | t | Olive oil |
| 2 | Minced garlic cloves | |
| 1/2 | t | Red pepper flakes |
| 3 | c | Chopped red bell pepper |
| 3/4 | c | Chicken stock |
| 2 | T | Balsamic vinegar |
INSTRUCTIONS
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 saut pan, heat the butter and olive oil. Place salmon in pan and add the soy sauce and cream sherry. Saut the fillets for 4 minutes on each side until cooked through. Heat 1 tsp. butter and minced garlic in a separate saut pan and add the sliced zucchini. Saut 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. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 842
Calories From Fat: 373
Total Fat: 42.3g
Cholesterol: 46.1mg
Sodium: 2424.5mg
Potassium: 1642.7mg
Carbohydrates: 96.2g
Fiber: 10.5g
Sugar: 26.4g
Protein: 21g