Sautéed Salmon with Zucchini Noodles and Red Bell Pepper Coulis

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

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Nutritional Information

Amount per serving
  • Calories: 376
  • Calories from fat: 45%
  • Fat: 18.7g
  • Saturated fat: 4g
  • Monounsaturated fat: 8.7g
  • Polyunsaturated fat: 3.6g
  • Protein: 38.9g
  • Carbohydrate: 12.3g
  • Fiber: 1.8g
  • Cholesterol: 121mg
  • Iron: 2.5mg
  • Sodium: 318mg
  • Calcium: 32mg

Ingredients

  • 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)

Preparation

  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.
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