Instructions: Directions: Combine the lime juice, shallots, and garlic. Season the salmon with salt and pepper then coat the salmon with the lime mixture. Coat fillets with flour. In a large saute pan, heat the butter and olive oil.

Place salmon in pan and add the soy sauce and cream sherry. Saute the fillets for 4 minutes on each side until cooked through. Heat 1 tsp. butter and minced garlic in a separate saute pan and add the sliced zucchini.

Saute for 5 minutes until tender. Set aside. For the sauce, combine the olive oil, garlic, pepper flakes, bell pepper in a small sauce pot over medium heat. Cook for 3 minutes. Add the chicken stock and vinegar. Bring to a boil, then allow to simmer uncovered for 15 minutes. Process the cooked mixture in a blender. Place the zucchini slices on a plate, top with the salmon fillet and drizzle with sauce.

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