CookEatShare is also available in English

Receta Just Baked Salmon With Roast Carrot Sauce, Salmon Ceviche, Watercress Salad And Pickled Red Onions

click to rate
0 votos | 1970 views
Raciónes: 4


Cost per serving $6.78 view details
  • 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


  1. Cut the salmon into round steaks reserving the trim for the ceviche.
  2. Rub the fish with the extra virgin olive oil and grnd fennel. Season with grnd pepper.
  3. Place on a baking sheet and bake in a preheated 250 degree oven for fifteen min, till just warmed through.
  4. 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.
  5. 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.
  6. Remove from the heat and let rest for several hrs or possibly overnight.
  7. 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.
  8. 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.
  9. 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.
  10. Serve immediately or possibly prepare ahead and refrigerateat this point. Reheat the sauce when needed.
  11. The Salmon Creviche:Roughly chop the salmon scraps. Combine them with the remaining ingredients and toss them till they are well combined.
  12. Let the ceviche rest, refrigerated, for several hrs till the flavors blend together.
  13. The Watercress Salad:Heat the carrots through with the extra virgin olive oil then add in the lime juice.
  14. When ready to plate toss with the watercress.
  15. 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.
  16. 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!


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%
¿Te gusto esta receta?
Click to rate it:

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Leave a review or comment