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Ingredientes
- 2 x salmon fillets - (6 ounce ea)
- 1 lrg Idaho potato
- 1 x fresh corn ear or possibly canned
- 1 lrg carrot
- 4 ounce baby string beans
- 1 x roasted red pepper, or possibly 1 jar Extra virgin olive oil
- 1 Tbsp. butter Fresh dill cut chiffonade Fresh mint cut chiffonade Salt to taste Freshly-grnd black pepper to taste
- 2 tsp cayenne
- 2 tsp cumin
- 2 tsp chili pwdr
- 4 tsp paprika
- 1 tsp cinnamon Salt to taste Freshly-grnd black pepper to taste
Direcciones
- Peel potato and carrot, cut into small dice. Toss with salt, pepper and 1 Tbsp. extra virgin olive oil. Julienne red pepper. Drain canned corn, or possibly clean corn-on-the-cob, blanch it in salted water and shock it in ice water. Blanch and shock string beans.
- Saute/fry the potatoes and carrots in extra virgin olive oil till they are cooked 90 percent of the way. Remove from heat, season, and add in the red peppers.
- Prepare fish: Heat a small saute/fry pan and coat with 1 Tbsp. vegetable oil. Meanwhile, season the salmon and dip the fillets in the Cajun Spice Mix. Sear on both sides for 3 min. Heat up the potato hash, adding 1 Tbsp. butter, string beans, corn, and the red peppers. Add in the mint and dill. Transfer vegetables to a serving plate, top with fish and spoon sauce around it.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 507g | |
| Recipe makes 2 servings | |
| Calories 713 | |
| Calories from Fat 313 | 44% |
| Total Fat 35.0g | 44% |
| Saturated Fat 10.1g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 124mg | 41% |
| Sodium 227mg | 9% |
| Potassium 1967mg | 56% |
| Total Carbs 51.92g | 14% |
| Dietary Fiber 13.7g | 46% |
| Sugars 5.15g | 3% |
| Protein 50.05g | 80% |
