I saw a great looking dish in Cooking Light and went all the way to the market before I realized my mom had ripped out the page with the recipe. AHHHH! Problem is it's from July 1997. If anyone has a copy and could send me pg.88 (Sauteed Salmon with Zucchini Noodles and Red Bell Pepper Coulis) I would be so grateful. THANKS, THANKS, THANKS!
Here you go...
Sauteed Salmon with Zucchini Noodles and Red Bell Pepper Coulis
Red Bell Pepper Coulis (recipe follows)
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)
RED BELL PEPPER COULIS
2 teaspoons olive oil
3 cups coarsely chopped red bell pepper
2 tablespoons minced shallots
1 tablespoon minced jalapeño pepper
2 garlic cloves, minced
3/4 cup low-salt chicken broth
2 tablespoons balsamic vinegar
1/4 teaspoon salt
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.
Serving Size: 5 ounces salmon, 3/4 cup zucchini, and 2 1/2 tablespoons coulis
To Make Red Bell Pepper Coulis:
Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper, shallots, jalapeño pepper, and garlic; sauté 2 minutes. Cover, reduce heat, and simmer 10 minutes or until tender. Add broth; simmer, uncovered, 15 minutes or until liquid almost evaporates. Place pepper mixture in a blender, and process until smooth. Strain purée through a sieve over a bowl; discard solids. Stir in vinegar and salt.
Yield: 1 cup
Serving Size: 2 1/2 tablespoons
Copyright Â© 2012
Time Inc. Lifestyle Group.
All Rights Reserved. Use of this site constitutes acceptance of our
Your California Privacy Rights).