Sweet Pepper Salmon With Zucchini Ribbon Salad Recipes

SWEET PEPPER SALMON

Sweet Pepper Salmon image

Make and share this Sweet Pepper Salmon recipe from Food.com.

Provided by Pebbles

Categories < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 salmon fillets, skin removed (1 1/2 lb)
1/4 cup whole smoked almonds
2 teaspoons chili powder
2 teaspoons paprika
1 teaspoon garlic pepper seasoning
1/4 cup maple syrup
1 tablespoon light soy sauce

Steps:

1. Place almonds in large zip top bag and crush until size of coarse breadcrumbs. Add chili powder, paprika, and garlic pepper. Shake to mix.
2. Preheat large saute pan on medium 2-3 minutes. Coat salmon with cooking spray; place in zip top bag. Seal bag and shake or press with fingertips to coat salmon evenly.
3. Remove pan from heat and coat with cooking spray. Add salmon; cook 3-4 minutes on each side until done.
4. Remove salmon from pan. Add syrup and soysauce to pan; cook 1-2 minutes or until sauce begins to thicken. Serve sauce over medium salmon.

Nutrition Facts : Calories 516.1, Fat 18.8, SaturatedFat 3, Cholesterol 146.3, Sodium 515.4, Carbohydrate 16.6, Fiber 1.9, Sugar 12.6, Protein 67.8

SWEET PEPPER SALMON WITH ZUCCHINI RIBBON SALAD

Sweet Pepper Salmon with Zucchini Ribbon Salad image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 18

Ingredients

Sweet Pepper Salmon:
4 salmon fillets, skin removed (1 1/2 lb)
1/4 cup whole smoked almonds
Large zip-top bag
2 teaspoons chili powder
2 teaspoons paprika
1 teaspoon garlic pepper seasoning
Cooking spray
1/4 cup maple syrup
1 tablespoon light soy sauce
Zucchini Ribbon Salad:
1/2 cup pre-diced fresh tomatoes
1/2 cup matchstick carrots
1/3 cup pre-sliced green onions
1/4 cup balsamic vinaigrette
1 tablespoon basil herb paste
1/4 cup crumbled Gorgonzola cheese
2 medium zucchini

Steps:

ZUCCHINI RIBBON SALAD

Zucchini Ribbon Salad image

Provided by Alton Brown

Time 1h5m

Yield 6 servings

Number Of Ingredients 12

Ingredients

2 pounds zucchini, trimmed
1 teaspoon kosher salt
3 tablespoons extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
2 teaspoons whole-grain mustard
1/2 teaspoon freshly ground black pepper
1/2 small red onion, thinly sliced
1 cup frisee torn into pieces
1/3 cup thinly sliced radishes
1/3 cup chopped, toasted almonds
1/3 cup chiffonade fresh basil leaves
1-ounce Manchego cheese, shaved

Steps:

Shave the zucchini into long wide ribbons using a vegetable peeler or mandoline, turning the squash, if necessary, to ease shaving. Discard the seedy core. Put the zucchini into a colander set inside a bowl, sprinkle with salt, toss and drain for 30 minutes. Discard the liquid.
Whisk together the olive oil, lemon juice, mustard, and pepper in a serving bowl. Add the zucchini, onion, frisee, and radishes. Toss to combine. Sprinkle with almonds, basil, and Manchego cheese and serve. Can be stored, covered, in refrigerator for up to 3 days.

GRILLED ZUCCHINI RIBBON SALAD

Grilled Zucchini Ribbon Salad image

Provided by Michael Chiarello : Food Network

Categories side-dish

Time 20m

Yield 12 to 16 servings

Number Of Ingredients 10

Ingredients

6 to 8 large zucchini, roughly 4 pounds
1 cup extra-virgin olive oil, divided
Sea salt, preferable gray salt and freshly ground black pepper
6 cloves minced garlic
1/2 teaspoon red chili flakes
2 lemons juiced
2 tablespoon freshly chopped parsley leaves
2 tablespoon freshly chopped basil leaves
6 tablespoons toasted pine nuts, optional
Shaved Parmesan, to taste

Steps:

Prepare a charcoal grill, or heat a gas grill to high.
Wash the zucchini and trim the ends. Using a mandolin or vegetable peeler thinly slice the zucchini lengthwise. Toss the zucchini with 1/3 of the olive oil, gray salt and pepper, to taste. Quickly grill the zucchini ribbons on 1 side, until lightly marked and wilted, about 1 to 2 minutes. Remove to a plate or a baking dish and let cool slightly.
When slightly cooled toss zucchini in a bowl with the remaining ingredients except nuts, if using and Parmesan. Spread onto a serving platter, top with pine nuts, if desired and shave Parmesan over the top. Eat and enjoy.

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