Emprimir
Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- 1 med. garlic clove
- 1 jalapeno chili, stemmed
- 1/2 c. fresh lime juice
- 1/2 c. fresh orange juice
- 1/2 c. extra virgin olive oil
- 2 teaspoon mustard
- 1 teaspoon salt
- 3/4 teaspoon grnd cumin
- 3/4 teaspoon sugar
- 4 lg. green onions, cut into 1/4 in. pcs
- 2 fresh tomatillos, husks removed, chopped
- 1 lg. plum tomato, halved, seeded, cut into 1/4 in. pcs
- 2 lg. bunches watercress, stems trimmed
- 1 sm. head Romaine lettuce
- 1/2 c. fresh cilantro, stems trimmed
- 4 (3/4 in. thick) salmon fillets (about 5 ounce each), halved
- 1/2 lg. red bell pepper, pressed flat
- 1/2 lg. green bell pepper, pressed flat
- Salt and freshly grnd pepper
- 1 jicama (about 1 pound), peeled, cut into 2 in. julienne
- 2 med. size ripe avocados, peeled, seeded, cut into 8 wedges each
Direcciones
- For Dressing: Mince garlic and jalapeno in blender or possibly processor. Add in lime and orange juices, extra virgin olive oil, and mustard and blend till smooth. Fold in salt, cumin, and sugar.For Salsa: Put together green onions, tomatillos, and tomato in medium bowl. Fold in 1/4 cup dressing.
- For Salad: Tear watercress and Romaine into bite-size pcs. Put together with cilantro in large bowl. (Salsa and salad can be prepared 4 hrs ahead.)
- Place salmon in plastic bag with 1/4 cup dressing. Marinate 20 min.
- Prepare barbecue (medium-high heat) or possibly preheat broiler. Char skin side of peppers till blackened, about 8 min. Wrap in paper bag and let stand 10 min to steam. Peel and cut 1/4 inch pcs. Add in to salsa. Drain salmon and throw away marinade. Season with salt and pepper. Grill till cooked through, 2 min per side.
- Add in jicama and remaining dressing to greens and toss to coat. Adjust seasoning. Divide among 4 chilled plates. Garnish each plate with 4 avocado wedges. Remove skin from salmon. Place 2 salmon pcs atop greens on each plate. Spoon salsa over salmon and avocado. Serve immediately.
- Serves 4.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 271g | |
| Recipe makes 6 servings | |
| Calories 289 | |
| Calories from Fat 208 | 72% |
| Total Fat 23.42g | 29% |
| Saturated Fat 3.27g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 420mg | 18% |
| Potassium 569mg | 16% |
| Total Carbs 20.37g | 5% |
| Dietary Fiber 8.9g | 30% |
| Sugars 6.64g | 4% |
| Protein 2.67g | 4% |
