Salmon with zucchini noodles
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Fresh lime juice |
| 1 | teaspoon | Chopped shallots |
| 1 | Minced garlic clove | |
| 4 | 6 oz. salmon fillets | |
| Salt and pepper | ||
| ½ | cup | Flour |
| 1 | tablespoon | Butter |
| 1 | tablespoon | Olive oil |
| ¼ | cup | Soy sauce |
| ¼ | cup | Cream sherry |
| 1 | teaspoon | Butter |
| 2 | Minced garlic cloves | |
| 4 | Zucchini - cut into long; thin \"noodles\" | |
| 2 | teaspoons | Olive oil |
| 2 | Minced garlic cloves | |
| ½ | teaspoon | Red pepper flakes |
| 3 | cups | Chopped red bell pepper |
| ¾ | cup | Chicken stock |
| 2 | tablespoons | Balsamic vinegar |
Directions
SAUCE
Directions: Combine the lime juice, shallots, and garlic. Season the salmon with salt and pepper then coat the salmon with the lime mixture. Coat fillets with flour. In a large saut‚ pan, heat the butter and olive oil.
Place salmon in pan and add the soy sauce and cream sherry. Saut‚ the fillets for 4 minutes on each side until cooked through. Heat 1 tsp. butter and minced garlic in a separate saut‚ pan and add the sliced zucchini.
Saut‚ for 5 minutes until tender. Set aside. For the sauce, combine the olive oil, garlic, pepper flakes, bell pepper in a small sauce pot over medium heat. Cook for 3 minutes. Add the chicken stock and vinegar. Bring to a boil, then allow to simmer uncovered for 15 minutes. Process the cooked mixture in a blender. Place the zucchini slices on a plate, top with the salmon fillet and drizzle with sauce.
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