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Ingredientes
- 4 x Salmon steaks - (1/2" thick 4 - 5 ounce ea) skin on
- Â Â Salt to taste
- Â Â Freshly grnd black pepper to taste
- 2 Tbsp. Extra virgin olive oil
- 2 lrg Shallots peeled, minced fine (about 1/4 c.)
- 3 Tbsp. Tiny nonpareil capers coarsely minced
- 1/4 c. Pitted, minced Nicoise or possibly Kalamata olives
- Â Â Juice of 1 lime - (abt 2 tbsps)
- 1/4 c. Dry white wine
- 1 x recipe Roasted Tomato Couscous see * Note
- 4 tsp Chili Vinaigrette see * Note
Direcciones
- Season the salmon steaks with salt and pepper. Heat the extra virgin olive oil in a saute/fry pan or possibly skillet over medium heat for 1 minute. Add in the salmon steaks, and cook 3 to 4 min, till the flesh is nicely browned and crispy. Turn the salmon steaks over, and cook another 3 to 4 min. Add in the shallots to the pan and cook together with the salmon for another minute. Add in the capers, olives, lime juice, and white wine. Cover the pan, lower the heat, and cook for 3 min. Remove from the heat and serve immediately on a bed of Couscous With Roasted Tomato. Drizzle 1 tsp. of Chili Vinaigrette over each salmon steak just before serving.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 40g | |
| Recipe makes 4 servings | |
| Calories 84 | |
| Calories from Fat 67 | 80% |
| Total Fat 7.56g | 9% |
| Saturated Fat 1.04g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 75mg | 3% |
| Potassium 28mg | 1% |
| Total Carbs 1.84g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.3g | 0% |
| Protein 0.13g | 0% |
