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Ingredientes
- 2 Tbsp. extra virgin olive oil
- 1 Tbsp. butter
- 2 lb salmon fillet cut 4 portions
- 1/2 tsp salt
- 1/4 tsp freshly-grnd black pepper
- 1 1/2 lb bok choy cut 1 1/2" pcs
- 1/2 tsp grated lemon peel
- 1/4 c. roasted red peppers patted dry
- 1/4 c. mild chunky salsa
Direcciones
- Heat oven to 475 degrees. Place extra virgin olive oil and butter in a skillet large sufficient to hold fish in a single layer. Place in oven 3 min, till butter is melted.
- Season fish with salt and pepper. Place fish flesh-side down in prepared skillet. Bake 10 min, turning carefully once halfway through cooking time, till just cooked through. Remove from skillet; tent with foil.
- Add in bok choy and lemon peel to skillet. Stir to coat with pan's oil. Place in oven 1 minute, till leaves are wilted and stems are warmed through.
- To make puree, blend peppers and salsa in a blender 30 seconds. Divide greens on four plates; top each with a piece of fish. Dollop puree over fish.
- This recipe yields 4 servings.
- Comments: Baking the salmon at a high temperature gives it a thick, crunchy crust. Bok choy, also known as Chinese cabbage, is a mild, quick-cooking green.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 402g | |
| Recipe makes 4 servings | |
| Calories 582 | |
| Calories from Fat 362 | 62% |
| Total Fat 40.39g | 50% |
| Saturated Fat 9.72g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 132mg | 44% |
| Sodium 606mg | 25% |
| Potassium 1242mg | 35% |
| Total Carbs 4.34g | 1% |
| Dietary Fiber 1.7g | 6% |
| Sugars 1.78g | 1% |
| Protein 48.81g | 78% |
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