Sweet Pepper Salmon with Zuchini Ribbon Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Sweet Pepper Salmon1/4 cup whole smoked almonds -large zip-top bag2 teas. chili powder2 teas paprika1teas garlic-pepper seasoning2 lb salmon fillets-skin removed1/4 cup maple syrup1 Tables. light soy sauceZichini Ribbon Salad1/2 cup diced fresh tomatoes1/3 cup pre sliced green onion1/4 balsamic vinaigrette1 tables basil herb paste1/4 cup crumbled feta or gorgonzola cheese2 med. zucchini
Serves 8 (make Zucchini Ribbon Salad -first--chill)
Salmon:
Place almonds in zip top bag and crush, using meat mallet or rolling pin, until the size of coarse breadcrumbs. Add chili powder, paprika and garlic pepper: shake to mix. Always check fish carefully for bones.
2. Preheat large saute' pan on medium 2-3 minutes. Coat salmon with cooking spray; place in zip top bag. Seal bag and shake to coat evenly.
3. Remove pan from heat and coat with cooking spray. Add salmon. Cook 3-4 minutes on each side or until internal temp reaches 145 degrees. -or flesh is opaque and separates easily with a fork. Cook time may vary depending on the thickness of the fish.
4. Remove salmon from pan. Add syrup and soy sauce to pan; simmer 1-2 minutes or until sauce begins to thicken. Serve sauce over salmon.
ZUCCHINI RIBBON SALAD---MAKE FIRST
Combine tomatoes, carrots, pre-sliced green onion, balsamic vinaigrette, basil herb paste, and cheese. Slice 2 medium zucchini into 3-4 inch long sections. Cut thin lengthwise strips of zucchini, using vegetable peeler, into bowl.
3. toss to coat; chill until ready to serve.
Number of Servings: 8
Recipe submitted by SparkPeople user KARENFOGO.
Salmon:
Place almonds in zip top bag and crush, using meat mallet or rolling pin, until the size of coarse breadcrumbs. Add chili powder, paprika and garlic pepper: shake to mix. Always check fish carefully for bones.
2. Preheat large saute' pan on medium 2-3 minutes. Coat salmon with cooking spray; place in zip top bag. Seal bag and shake to coat evenly.
3. Remove pan from heat and coat with cooking spray. Add salmon. Cook 3-4 minutes on each side or until internal temp reaches 145 degrees. -or flesh is opaque and separates easily with a fork. Cook time may vary depending on the thickness of the fish.
4. Remove salmon from pan. Add syrup and soy sauce to pan; simmer 1-2 minutes or until sauce begins to thicken. Serve sauce over salmon.
ZUCCHINI RIBBON SALAD---MAKE FIRST
Combine tomatoes, carrots, pre-sliced green onion, balsamic vinaigrette, basil herb paste, and cheese. Slice 2 medium zucchini into 3-4 inch long sections. Cut thin lengthwise strips of zucchini, using vegetable peeler, into bowl.
3. toss to coat; chill until ready to serve.
Number of Servings: 8
Recipe submitted by SparkPeople user KARENFOGO.
Nutritional Info Amount Per Serving
- Calories: 290.8
- Total Fat: 13.6 g
- Cholesterol: 84.6 mg
- Sodium: 363.4 mg
- Total Carbs: 10.4 g
- Dietary Fiber: 2.3 g
- Protein: 31.4 g
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