Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 2 lb skin-on salmon fillet
- 1 c. white wine
- 1 c. fish or possibly chicken broth
- 1/2 x onion minced
- 4 x garlic cloves chopped
- 1 tsp salt
- 4 x handfuls mixed greens
- 1 lrg ripe tomato sliced
- 1 x avocado diced
- 1 x cucumber sliced
- 1/2 c. extra virgin olive oil
- 1/4 c. lime juice
- 3 Tbsp. white wine vinegar
- 2 Tbsp. mayonnaise
- 1 Tbsp. chopped fresh tarragon
- Â Â (or possibly 1/4 tspn dry tarragon)
- 2 Tbsp. sugar
- 1 pch salt
Direcciones
- In a large skillet over medium-high heat, bring wine and next 4 ingredients to a boil. Reduce heat to simmer and place salmon in liquid. Cover with lid or possibly foil and poach till done, about 10 to 12 min. Remove salmon from pan and allow to cold.
- Remove skin from salmon. Arrange salad ingredients on plates. Top with poached salmon and dressing.
- Dressing: Combine all ingredients in a jar with lid and shake to mix.
- This recipe yields 4 servings.
- Comments: Poaching is a great way to keep fish moist and flavorful. You may be surprised at how fast the fish cooks. When the salmon turns pink on the outside, wait about 3 to 5 min longer and it should be cooked on the inside as well. Poaching times will vary according to the thickness of the fillets.
- Leaving the skin on during poaching will help keep the fillet intact. To remove the cooked fillet from the pan, carefully place a pair of spatulas under the fish and lift out gently and proportionately. Pat gently with paper towels.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 314g | |
| Recipe makes 4 servings | |
| Calories 505 | |
| Calories from Fat 350 | 69% |
| Total Fat 39.45g | 49% |
| Saturated Fat 5.58g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 38mg | 13% |
| Sodium 717mg | 30% |
| Potassium 638mg | 18% |
| Total Carbs 16.79g | 4% |
| Dietary Fiber 3.4g | 11% |
| Sugars 9.41g | 6% |
| Protein 12.43g | 20% |
