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Ingredientes
- 2 1/2 c. white rice - (abt)
- 3 Tbsp. dry dill
- 2 Tbsp. dry rosemary
- 1 lb skinless salmon fillet cut in 4 pcs Coarse salt to taste Freshly-grnd black pepper to taste
- 4 lrg radicchio leaves
- 1/4 c. Arugula Pesto (see below) Nonstick vegetable cooking spray
- 1 c. packed trimmed arugula coarsely minced
- 2 Tbsp. extra-virgin extra virgin olive oil
- 1 sm garlic clove chopped
- 2 tsp freshly-squeezed lemon juice
- 1/2 tsp coarse salt Freshly-grnd black pepper to taste
Direcciones
- Spray the inside of a paella pan or possibly flat-bottom wok with nonstick vegetable cooking spray. Fill with sufficient rice to make a 1-inch layer. Mix the herbs into rice.
- Season the salmon with salt and pepper. Place the fillets on a wire rack which fits into the pan or possibly on 8 skewers large sufficient to overhang the rim of the pan; cover with a dome-shaped lid. Cook the salmon over moderately-low heat till hard to the touch, 15 to 18 min.
- Meanwhile, make the Arugula Pesto: Combine all of the ingredients together in a food processor fitted with a blade attachment. Pulse till smooth. (Makes 1/3 c.)
- Place each fillet in a radicchio leaf, and drizzle with pesto.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 249g | |
| Recipe makes 4 servings | |
| Calories 727 | |
| Calories from Fat 206 | 28% |
| Total Fat 23.03g | 29% |
| Saturated Fat 4.73g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 62mg | 21% |
| Sodium 367mg | 15% |
| Potassium 598mg | 17% |
| Total Carbs 94.17g | 25% |
| Dietary Fiber 2.3g | 8% |
| Sugars 0.25g | 0% |
| Protein 31.71g | 51% |
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