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Sautéed Salmon with Zucchini Noodles and Red Bell Pepper Coulis

Yield 6 servings (serving size: 5 ounces salmon, 3/4 cup zucchini, and 2 1/2 tablespoons coulis)
These sautéed, julienne-cut zucchini strips are a lower-calorie alternative to pasta. A coulis is a thick purée or sauce.


  • Red Bell Pepper Coulis
  • 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)

Nutrition 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

How to Make It

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

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

  4. 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.