Salmon is my family’s favorite “go-to” meal. If I only have 15 minutes to get dinner on the table, salmon will be the food of choice. Sprinkled with a little McCormick’s Grill Mate Steak Seasoning (my favorite for just about everything) and layed into a sizzling pan with just a bit of olive oil, it will form a nice crust (4-5 minutes per side) and that’s it! There are times when I like to dress it up a bit for company, and last night I served it on top of zucchini noodles and a red pepper sauce. The sauce is full of flavor, very easy to make and healthy since there’s no cream added! Because I didn’t have fresh red bell peppers on hand, I used jarred instead, and it was delicious. Just put the peppers, shallots and jalapeno in a skillet with a little olive oil, saute 4-5 minutes, add some chicken broth and simmer about 10 minutes.
Seared Salmon Over Zucchini Noodles and Red Pepper Coulis
- 4 medium zucchini
- 6 (6 ounce) skinless salmon fillets
- Salt & Pepper (I use McCormicks GrillMate Steak Seasoning)
Prepare Red Pepper Coulis: set aside.
Slice zucchini lengthwise into ¼ 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
Note: as an alternative, you can prepare the zucchini “noodles” with a mandoline.
Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Season both sides of salmon and sauté 4 minutes on each side or until fish flakes easily when tested with a fork. Don’t overcook…it will continue to cook a bit when removed from the heat. Remove salmon from skillet. Set aside and keep warm.
Melt 1 teaspoon butter in skillet over medium heat. Add zucchini noodles, sauté 4 minutes or until wilted, tossing gently.
Spoon Bell Pepper Coulis onto 6 serving plates. Top with zucchini noodles and salmon.
Red Pepper Coulis
- 2 red bell peppers, seeded and diced (or two jarred roasted whole red peppers)
- 1 jalapeno, seeded and diced
- 2 shallots, peeled and diced
- 1 tablespoon olive oil
- ½ cup chicken stock
- 1 tablespoon balsamic vinegar
- salt & pepper to taste
Sauté peppers and shallots in olive oil 4 to 5 minutes. Add chicken stock, cover and simmer 10 minutes. Remove lid and let most of liquid evaporate. Puree in blender with salt and pepper. Add 1 tablespoon balsamic vinegar.
Note: Heat expands, so when blending hot foods, always be sure to place a towel over the lid of your blender keeping enough pressure on the lid to keep it from flying off and splattering all over your kitchen!