Are you a Salmon lover like I am? Living in Alaska we catch our own Salmon and finding new and different recipes is always something we on on the constant look out for! We especially love to have a sauce to eat your our fish. This recipe for Salmon with Red Pepper Coulis is just the ticket for something different and fun.
Salmon with Red Pepper Coulis
Don’t let the word “Coulis” scare you, it’s just a fancy word for is a thick sauce that is made of vegetables or fruits. My daughter in law shared this recipe with us, she finds the most interesting recipes and then adapts them by making them gluten free and dairy free! Our grandson has an allergy to dairy so he needs recipes adapted too. This recipe packs the right amount of heat and sour for a very flavorful dish. I hope you enjoy this great Salmon recipe, dairy and gluten free!
Recipe for Salmon with Red Pepper Coulis:
Salmon with Red Pepper Coulis
Ingredients
- 6 - 8 oz salmon fillets
- 1 Tbsp Olive Oil divided for frying
- 4 Med Zucchini
- 2 Tbsp Fresh lime juice
- 1/4 c gluten free flour
- 1 tsp Shallots; minced
- 1/4 tsp Salt
- 1 clove Garlic; minced
- 2 Tbsp Balsamic vinegar
- fresh parsley; Chopped garnish
- 1/8 tsp freshly ground pepper garnish
- Red Bell Pepper Coulis Ingredients:
- 1 Tbsp jalapeño pepper; Minced
- 2 Tbsp Shallots; minced
- 2 Garlic; minced
- 3 c red bell pepper; Coarsely chopped
- 2 tsp olive oil
- 1/4 tsp sea salt
- 3/4 c Low-salt chicken broth
Instructions
- Red Bell Pepper Coulis:
- Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper, shallots, jalapeno pepper, and garlic; saute 2 minutes. Cover, reduce heat, and simmer 10 minutes or until tender. Add broth; simmer, uncovered, 15 minutes or until liquid almost evaporates.
- Place pepper mixture in a blender and process until smooth. Strain puree through a sieve over a bowl; discard solids. Stir in salt. Set Aside
- Prepare Fish
- Chop zucchini into 1/4 inch pieces, stopping at the inside part of the zucchini containing the seeds; discard middle portions.
- Combine lime juice and next 4 ingredients (lime juice through garlic) in a small bowl.
- Rub salmon with juice mixture.
- Dredge salmon in gluten free flour.
- Melt 2 teaspoons olive oil in a large nonstick skillet over medium-high heat.
- Add salmon; saute 4 minutes on each side or until fish flakes easily when tested with a fork. Remove salmon from skillet. Set aside; keep warm.
- Saute zucchini in oil for about 3 minutes and remove from heat.
- Spoon Red Bell Pepper Coulis onto 6 serving plates, pour a little balsamic vinegar on each. Top with zucchini and salmon.
- Garnish with chopped parsley and freshly ground pepper, if desired.
Notes
Nutrition
That looks so yummy. I love eating salmon. I will definitely give this a try.