| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
Sami |
Home5 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Fresh lime juice |
| 1 |
ts |
Chopped shallots |
| 1 |
|
Minced garlic clove |
| 4 |
|
6 oz. salmon fillets |
|
|
Salt and pepper |
| 1/2 |
c |
Flour |
| 1 |
tb |
Butter |
| 1 |
tb |
Olive oil |
| 1/4 |
c |
Soy sauce |
| 1/4 |
c |
Cream sherry |
| 1 |
ts |
Butter |
| 2 |
|
Minced garlic cloves |
| 4 |
|
Zucchini – cut into long; thin "noodles" |
| 2 |
ts |
Olive oil |
| 2 |
|
Minced garlic cloves |
| 1/2 |
ts |
Red pepper flakes |
| 3 |
c |
Chopped red bell pepper |
| 3/4 |
c |
Chicken stock |
| 2 |
tb |
Balsamic vinegar |
INSTRUCTIONS
SAUCE
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.
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