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Receta Just Baked Salmon With Roast Carrot Sauce, Salmon Ceviche, Watercress Salad And Pickled Red Onions
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Ingredientes
- 1 x 2 pound salmon, fillet
- 2 ounce extra virgin extra virgin olive oil
- 1 tsp grnd fennel, seed salt, to taste pepper, to taste The Pickled Red Onions
- 1 c. red wine vinegar
- 1 c. sugar
- 1 Tbsp. grnd fennel
- 1 x red onion, sliced The Roast Carrot Sauce
- 2 ounce extra virgin extra virgin olive oil
- 2 c. diced carrot
- 3 c. carrot juice
- 1 Tbsp. horseradish
- 1/2 tsp salt The Salmon Creviche
- 8 ounce reserved salmon, scraps
- 1/2 c. fresh lime, juice zest from the juiced lime
- 1/4 c. sliced chives salt freshly grnd pepper The Watercress Salad several handfuls watercress
- 1/4 c. carrot, brunoise cut, or possibly, fine, diced
- 2 ounce extra virgin extra virgin olive oil
- 2 ounce lime, juice
Direcciones
- Cut the salmon into round steaks reserving the trim for the ceviche.
- Rub the fish with the extra virgin olive oil and grnd fennel. Season with grnd pepper.
- Place on a baking sheet and bake in a preheated 250 degree oven for fifteen min, till just warmed through.
- While the fish is baking finish the rest of the plate details. When the fish comes out of the oven season lightly with sea salt and serve immediately.
- The Pickled Red Onions:Combine the vinegar, sugar and fennel seed in a pot and bring the mix to a simmer. Add in the onions and heat through for a few moments more.
- Remove from the heat and let rest for several hrs or possibly overnight.
- The Roast Carrot Sauce:Using a thick bottomed sauce pot, heat the oil and add in the carrots. Saute/fry the carrots over a medium heat till they roast and turn golden. Stir them frequently so they do not burn. Reduce the heat as needed.
- Once the carrots have roasted add in one c. of the juice to the pot and lower the heat. Simmer the juice with the carrots till it reduces to a syrup consistency, softening the roast carrots.
- Remove the pan from the heat and add in the remaining two c. of juice, the horseradish and the salt. Puree thoroughly in a blender and strain through a fine mesh strainer.
- Serve immediately or possibly prepare ahead and refrigerateat this point. Reheat the sauce when needed.
- The Salmon Creviche:Roughly chop the salmon scraps. Combine them with the remaining ingredients and toss them till they are well combined.
- Let the ceviche rest, refrigerated, for several hrs till the flavors blend together.
- The Watercress Salad:Heat the carrots through with the extra virgin olive oil then add in the lime juice.
- When ready to plate toss with the watercress.
- The Plate:Ladle two ounces of the warm carrot sauce onto a warm service plate. Mold the ceviche in a ring mold and transfer to the plate.
- Dress the salad and place a pile of the watercress on the ceviche. Gently position a just baked salmon filet on the salad. Top with some pickled red onions and a watercress pluche. Serve with a flourish!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 788g | |
| Recipe makes 4 servings | |
| Calories 1303 | |
| Calories from Fat 724 | 56% |
| Total Fat 81.15g | 101% |
| Saturated Fat 14.61g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 156mg | 52% |
| Sodium 578mg | 24% |
| Potassium 1911mg | 55% |
| Total Carbs 82.36g | 22% |
| Dietary Fiber 5.0g | 17% |
| Sugars 64.32g | 43% |
| Protein 61.06g | 98% |
