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

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.