Ingredients Jump to Instructions ↓

  1. 2 tablespoons fresh lime juice

  2. 1 teaspoon chopped shallots

  3. 1 minced garlic clove

  4. 4, 6 ounces, salmon fillets Salt and pepper

  5. 1/2 cup flour

  6. 1 tablespoon butter

  7. 1 tablespoon olive oil

  8. 1/4 cup soy sauce

  9. 1/4 cup cream sherry

  10. 1 teaspoon butter

  11. 4 zucchini, cut into long, thin noodles Sauce:

  12. 2 teaspoons olive oil

  13. 2 minced garlic cloves

  14. 1/2 teaspoon red pepper flakes

  15. 3 cups chopped red bell pepper

  16. 3/4 cup chicken stock

  17. 2 tablespoons balsamic vinegar

Instructions Jump to Ingredients ↑

  1. : 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. Saute the fillets for 4 minutes on each side until cooked through. Heat 1 teaspoon butter and minced garlic in a separate saut pan and add the sliced zucchini. Saute 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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