Sweet Pepper Salmon with Zuchini Ribbon Salad

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Sweet Pepper Salmon with Zuchini Ribbon Salad calories by ingredient
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Introduction

Extremely Good! Extremely Good!
Number of Servings: 8

Ingredients

    Sweet Pepper Salmon
    1/4 cup whole smoked almonds -large zip-top bag
    2 teas. chili powder
    2 teas paprika
    1teas garlic-pepper seasoning
    2 lb salmon fillets-skin removed
    1/4 cup maple syrup
    1 Tables. light soy sauce

    Zichini Ribbon Salad
    1/2 cup diced fresh tomatoes
    1/3 cup pre sliced green onion
    1/4 balsamic vinaigrette
    1 tables basil herb paste
    1/4 cup crumbled feta or gorgonzola cheese
    2 med. zucchini

Directions

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.

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