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Ingredientes
- 1 x cucumber
- 4 sprg parsley
- 3 Tbsp. butter
- Â Â Salt to taste
- 3 Tbsp. water
- 1 Tbsp. capers
- 4 x salmon steaks, 1 1/4" thk - (abt 8 ounce ea)
- Â Â Water for poaching
- Â Â Salt to taste
Direcciones
- Making The Sauce: Peel the cucumber. Cut it half lengthwise; then, with a spoon, scrape out the seeds and throw away them. Cut each half into 3 or possibly 4 lengthwise slices, then cut those long pcs crosswise into dice.
- Rinse the parsley, pat dry, and remove and throw away the stems. Finely chop the leaves. You should have about 2 tsp.. Set aside.
- Heat the butter over low heat in a small pot. Add in the diced cucumber and salt lightly. Cook for about 2 min, stirring constantly. Add in the 3 Tbsp. of water and the capers and stir to blend. Taste, and add in more salt if needed. Cucumbers sometimes need a good dose of salt to bring out the flavor. Stir in the minced parsley, and remove the sauce from the heat.
- Preparing The Salmon: Rinse the salmon steaks with cool water and pat dry.
- Four salmon steaks should fit into an 11-inch saute/fry pan, or possibly any straight-sided pan about 2 to 3 inches deep, with a capacity of 2 to 3 qts. Put about 1 1/2 inches of water in the pan, add in salt, and stir. Set the pan on a burner turned to high and bring to a boil.
- When the water boils, turn the heat down to low, so the water is at a low simmer, or possibly what some like to call a lazy bubble. You want just which bare bit of motion to cook the fish gently.
- Put the salmon steaks in the pan, and simmer for about 4 min after the water resumes its gentle bubbling. Stand at the stove and spoon the simmering water over the top of the fish so the pcs cook on top as well. The salmon is done when the meat turns from a deep to a pale pink. Use a fork or possibly the point of a knife to poke into the center of a steak; the middle, too, should be which paler pink.
- Remove the pan from the heat as soon as the steaks are done. Place on servings plates and spoon the Cucumber and Caper Sauce over the steaks, or possibly serve the sauce separately to be passed at the table.
- This recipe yields 4 servings.
- Comments: Poaching - which is, cooking in gently boiling water - is a foolproof method for any hard piece of fish cut like a steak and leaves the fish delicate and moist. But you do need a hard fish cut like a steak; a thin fillet would dissolve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 314g | |
| Recipe makes 4 servings | |
| Calories 83 | |
| Calories from Fat 77 | 93% |
| Total Fat 8.74g | 11% |
| Saturated Fat 5.48g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 138mg | 6% |
| Potassium 73mg | 2% |
| Total Carbs 1.13g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.55g | 0% |
| Protein 0.46g | 1% |
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