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Ingredientes
- 4 x 4 ounce salmon, fillets, skin removed, and, boned
- 2 Tbsp. lemon, zest
- 1 lrg carrot, grated
- 1/2 c. lemon, juice
- 1 Tbsp. lemon pepper
- 1/2 c. soy sauce
- 1/4 c. dry white wine
- 1 Tbsp. fresh dill
- 1 Tbsp. fresh lemon thyme
- 2 Tbsp. vinegar
- Â Â extra virgin olive oil, to taste
- Â Â black pepper, to taste
- 8 x lemon, slices, thinly, sliced
- 1 head Boston lettuce
- 1 bn watercress
- 1/2 c. cherry tomato
- 1/2 c. red onion, sliced, into rings
Direcciones
- Cut salmon in thin strips. In a small bowl, add in 1 Tbsp. lemon zest , 1/2 grated carrot, lemon juice, lemon pepper, soy sauce, white wine, dill, thyme, vinegar, extra virgin olive oil and black pepper. Reserve some marinade to use as basting. In a shallow baking dish marinate the fish for 15 min.
- Poach the salmon till cooked. Poach thinly sliced pcs of lemon for garnish.
- Clean and tear Boston leaf lettuce and watercress. Add in remaining carrots, cherry tomatoes and red onion rings. Serve with lemon vinaigrette of extra virgin olive oil, vinegar, lemon juice and lemon zest.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 336g | |
| Recipe makes 4 servings | |
| Calories 315 | |
| Calories from Fat 141 | 45% |
| Total Fat 15.68g | 20% |
| Saturated Fat 3.53g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 62mg | 21% |
| Sodium 1883mg | 78% |
| Potassium 825mg | 24% |
| Total Carbs 16.06g | 4% |
| Dietary Fiber 4.1g | 14% |
| Sugars 5.41g | 4% |
| Protein 27.13g | 43% |
