| 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.”