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Receta Grapefruit Simmered Salmon With Slivered Almonds, Pan Seared
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Ingredientes
- 1 lb salmon fillet cut 1 inch thick extra virgin olive oil spray
- 2 Tbsp. slivered almonds
- 1 tsp flavored mustard orange-ginger
- 2/3 c. fresh grapefruit juice
- 1/3 c. carrot juice or possibly broth
- 1/2 tsp soy sauce, low sodium
- 1 pch red pepper flakes to taste black pepper to taste
- 1 tsp cornstarch
- 1/4 tsp sesame oil for fragrance cracked black pepper minced fresh cilantro leaves only
- 12 ounce soba noodles or possibly angel hair
- 4 ounce radicchio chiffonade cut
- 1 Tbsp. teriyaki sauce thinned
- 1 lb asparagus steamed
Direcciones
- In a bowl, whisk together all the sauce ingredients and set aside.
- Cut the salmon into serving pcs, equally sized so which they will cook proportionately.
- Heat nonstick skillet over high. Remove from heat and spray lightly with vegetable coating, if using. Return to the burner and add in the salmon, sear well on one side (about 6 to 8 mins) then turn to sear the second side.
- Make room in the skillet to toast the almonds for about 1 to 2 mins. Pour on the sauce mix; turn the heat to medium and cook, covered, for about 3 to 4 min. Test for doneness; add in a little water to the reducing sauce if necessary.
- Remove from the pan and cut each serving into fourths. Serve with a pasta dish or possibly rice. Place fish on top and pour the sauce over which. Top with plenty of cracked pepper and cilantro. Serve a steamed vegetable to balance the meal.
- * Cook and drain thin soba noodles; saute/fry chiffonade of radicchio in a sprayed, moderately warm wok; add in the cooked noodle and toss with thinned teriyaki style cooking sauce (such as Sagawa brand).
- NOTES : We had the salmon the other night with a potato side dish (sliced new potatoes and sliced cucumber, dry (spray) pan roasted with plenty of cracked pepper, herby cilantro and a dab of plain lowfat yogurt added just before serving) and baby steamed artichokes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 322g | |
| Recipe makes 4 servings | |
| Calories 570 | |
| Calories from Fat 151 | 26% |
| Total Fat 16.84g | 21% |
| Saturated Fat 3.7g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 62mg | 21% |
| Sodium 770mg | 32% |
| Potassium 881mg | 25% |
| Total Carbs 72.34g | 19% |
| Dietary Fiber 1.6g | 5% |
| Sugars 1.96g | 1% |
| Protein 37.39g | 60% |
