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Ingredientes
- 2 lbs. salmon fillets
- 1 ripe avocado
- 1 tomato
- 1/2 ounce fresh cilantro
- 1 lemon
- 1/2 c. vinegar
- 1/4 c. extra virgin olive oil
Direcciones
- Salmon should be filleted, then cut into 8 ounce portions. Place the salmon portions between plastic wrap and lightly lb the pcs till about 1/8 inch thick.Heat a large saucepan coated with vegetable oil till it smokes. Quickly place a portion of salmon in the pan. Saute 30 seconds on each side.
- Chop, unseed, peel and dice the avocado. Finely chop the fresh cilantro and mix together with the vinegar extra virgin olive oil. Squeeze lemon juice on the mix. Salt and pepper to taste. Serve salmon on hot plate and spoon salsa on top. Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 164g | |
| Recipe makes 8 servings | |
| Calories 329 | |
| Calories from Fat 220 | 67% |
| Total Fat 24.49g | 31% |
| Saturated Fat 4.76g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 62mg | 21% |
| Sodium 70mg | 3% |
| Potassium 535mg | 15% |
| Total Carbs 2.28g | 1% |
| Dietary Fiber 1.4g | 5% |
| Sugars 0.47g | 0% |
| Protein 23.63g | 38% |
