Emprimir
Correo Electrónico
Receta Marinated Salmon Seared In Pepper Crust With Cuke Vinaigrett
Add a photoRaciónes: 4
Ingredientes
- 1/4 c. soy sauce
- 2 x garlic cloves pressed or possibly chopped and mashed to a paste
- 1 Tbsp. fresh lemon juice plus
- 1 tsp fresh lemon juice
- 2 tsp sugar
- 2 x center-cut salmon fillets - (3/4 lb ea) skinned, and halved widthwise to create squares
- 2 Tbsp. coarsely-grnd black pepper plus
- 2 tsp coarsely-grnd black pepper
- 1/4 c. extra virgin olive oil
- 1 x English cucumber halved lengthwise, seeded, and minced
- 1/4 c. seasoned rice vinegar
- 1 Tbsp. Asian sesame oil Salt to taste Freshly-grnd black pepper to taste
Direcciones
- In a resealable plastic bag, combine the soy sauce, garlic, lemon juice, and sugar well. Add in the salmon, coating it well, and let it marinate, sealed and chilled, for 30 min.
- Remove the salmon from the bag, discarding the marinade, pat it dry, and press 2 tsp. of the black pepper onto the skin-side of each piece of salmon, coating it thoroughly. In a heavy skillet heat the extra virgin olive oil over moderately-high heat till it is warm but not smoking and in it saute/fry the salmon for 2 to 3 min on each side, or possibly till it just flakes.
- Transfer the salmon with a slotted spatula to paper towels and let it drain for 30 seconds. Serve with Cucumber Vinaigrette.
- Cucumber Vinaigrette: Puree cucumber with vinegar in a blender till very smooth. Add in sesame oil and blend till emulsified. Season with salt and pepper. (Makes 1 1/2 c.)
- This recipe yields 4 servings.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 88g | |
| Recipe makes 4 servings | |
| Calories 145 | |
| Calories from Fat 120 | 83% |
| Total Fat 13.57g | 17% |
| Saturated Fat 1.87g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 900mg | 38% |
| Potassium 102mg | 3% |
| Total Carbs 4.68g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 3.06g | 2% |
| Protein 1.24g | 2% |
.jpg "Sparkle arándano frambuesa (sin alcohol)"){kind=small}
