Sautéed Salmon with Zucchini Noodles and Red Bell Pepper Coulis

recipe
These sautéed, julienne-cut zucchini strips are a lower-calorie alternative to pasta. A coulis is a thick purée or sauce.

Yield:

6 servings (serving size: 5 ounces salmon, 3/4 cup zucchini, and 2 1/2 tablespoons coulis)

Recipe from

Cooking Light

Nutritional Information

Calories 376
Caloriesfromfat 45 %
Fat 18.7 g
Satfat 4 g
Monofat 8.7 g
Polyfat 3.6 g
Protein 38.9 g
Carbohydrate 12.3 g
Fiber 1.8 g
Cholesterol 121 mg
Iron 2.5 mg
Sodium 318 mg
Calcium 32 mg

Ingredients

4 medium zucchini
2 tablespoons fresh lime juice
1 teaspoon minced shallots
1/4 teaspoon salt
1/8 teaspoon cracked pepper
1 garlic clove, minced
6 (6-ounce) salmon fillets
1/4 cup all-purpose flour
1 tablespoon butter, divided
Chopped fresh parsley (optional)
Freshly ground pepper (optional)

Preparation

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.

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; sauté 4 minutes on each side or until fish flakes easily when tested with a fork. Remove salmon from skillet. Set aside; keep warm.

Melt 1 teaspoon butter in skillet. Add zucchini noodles; sauté 4 minutes or until wilted, tossing gently.

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.

Note:

July 1997
My Notes

Only you will be able to view, print, and edit this note.

Add Note