Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 1/3 c. finely minced onion
- 1/3 c. coarsely minced parsley
- 2 x scallions, finely minced
- 2 x plum tomatoes, halved, seeded, and cut into 1/4 inch dice
- 1 Tbsp. liquid removed capers
- 1 lrg garlic clove, chopped
- 1/4 c. extra virgin extra virgin olive oil
- 2 Tbsp. fresh lemon juice
- Â Â salt and freshly grnd pepper
- 4 x (6-ounce) skinless salmon fillets
Direcciones
- In a small bowl, combine the onion, parsley, scallions, tomatoes, capers, garlic, extra virgin olive oil, and lemon juice. Season with salt and pepper.
- In a large saucepan, bring 3 c. of water to a boil. Carefully add in the salmon fillets and return to a boil. Remove from the heat, cover, and let stand for 5 to 6 min, till the salmon is cooked to your liking. Using a spatula, transfer the salmon to warmed plates. Spoon the ravigote sauce over the fish and serve.
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 301g | |
| Calories 543 | |
| Calories from Fat 482 | 89% |
| Total Fat 54.55g | 68% |
| Saturated Fat 7.56g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 279mg | 12% |
| Potassium 564mg | 16% |
| Total Carbs 15.28g | 4% |
| Dietary Fiber 3.9g | 13% |
| Sugars 6.6g | 4% |
| Protein 2.93g | 5% |
.jpg "Sparkle arándano frambuesa (sin alcohol)"){kind=small}
