Name: Sauteed Salmon W/ Zucchini Noodles &red Bell Pepper Coulis
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

A preacher must always convey the impression that he himself has been gripped by what he is saying. If he has not been gripped nobody else will be. So this is absolutely essential. He must impress the people by the fact that he is taken up and absorbed by what he is doing. He is full of matter, and he is anxious to impart this. He is so moved and thrilled by it himself that he wants everybody else to share in this. He is concerned about them; that is why he is preaching to them. He is anxious about them; anxious to help them, anxious to tell them the truth of God. So he does it with energy, with zeal, and with this obvious concern for people.

Martyn Lloyd-Jones

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

A Message from our Provider:

“Faith without works is empty – and vica versa.”