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Ingredients Jump to Instructions ↓

  1. :

  2. 2 tablespoons fresh lime juice

  3. 1 teaspoon chopped shallots

  4. 1 minced garlic clove

  5. 4, 6 ounces, salmon fillets

  6. Salt and pepper

  7. 1/2 cup flour

  8. 1 tablespoon butter

  9. 1 tablespoon olive oil

  10. 1/4 cup soy sauce

  11. 1/4 cup cream sherry

  12. 1 teaspoon butter

  13. 4 zucchini, cut into long, thin noodles

  14. Sauce :

  15. 2 teaspoons olive oil

  16. 2 minced garlic cloves

  17. 1/2 teaspoon red pepper flakes

  18. 3 cups chopped red bell pepper

  19. 3/4 cup chicken stock

  20. 2 tablespoons balsamic vinegar

Instructions Jump to Ingredients ↑

  1. Combine the lime juice, shallots and garlic.

  2. Season the salmon with salt and pepper then coat the salmon with the lime mixture.

  3. Coat fillets with flour.

  4. In a large saut pan, heat the butter and olive oil.

  5. Place salmon in pan and add the soy sauce and cream sherry.

  6. Saute the fillets for 4 minutes on each side until cooked through.

  7. Heat 1 teaspoon butter and minced garlic in a separate saut pan and add the sliced zucchini.

  8. Saute for 5 minutes until tender. Set aside.

  9. For the sauce, combine the olive oil, garlic, pepper flakes, bell pepper in a small sauce pot over medium heat.

  10. Cook for 3 minutes.

  11. Add the chicken stock and vinegar.

  12. Bring to a boil, then allow to simmer uncovered for 15 minutes.

  13. Process the cooked mixture in a blender.

  14. Place the zucchini slices on a plate.

  15. Top with the salmon fillet and drizzle with sauce.

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