Sautéed Salmon with Zucchini Noodles and Red Bell Pepper Coulis

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 kg]
1/4 cup all-purpose flour [35 g]
1 tablespoon butter, divided
Chopped fresh parsley (optional)
Freshly ground pepper (optional)

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.
6 servings (serving size: 5 ounces [140 g] salmon, 3/4 cup [170 g] zucchini, and 2
1/2 tablespoons coulis)

Nutritional Information
CALORIES 376(45% from fat); FAT 18.7g (sat 4g,mono 8.7g,poly 3.6g);
IRON 2.5mg; CHOLESTEROL 121mg; CALCIUM 32mg; CARBOHYDRATE 12.3g;
SODIUM 318mg; PROTEIN 38.9g; FIBER 1.8g

Cooking Light, JULY 1997