• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Sauteed Salmon W/ Zucchini Noodles &red Bell Pepper Coulis

  • Recipe Submitted by on

Category: Sauces, Fish, Main Dish

 Ingredients List

  • ---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


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.

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