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Add a photoSalmon poached in vinegar, wine, oil and spices, delicious served on toast, as a tapa, flaked in a salad or on its own.
Ingredientes
- 850g fresh salmon
- 2 tbsp coarse salt
- 1 tbsp black pepper grains
- 2 bay leafs
- 10 sprigs parsley, chopped
- 2 sprigs thyme (if using plain dried leaves, a couple of pinches)
- 1 clove
- 2 tbsp Spanish pimentón (I strongly recommend you to go for the real thing, the flavor is very distinct)
- 0.5l virgin olive oil (Please, don't use any. Other. Type. Of. Oil)
- 1,5dl cider vinegar
- 1dl good white wine
Direcciones
- Get yourself a good-looking and skinned piece of salmon.
- Cut the salmon in cubes (let's say 2"-3" pieces) and lay them on a shallow pot, large enough to keep the salmon in one layer. Avoid metallic utensils when using vinegar, as it reacts with some metals.
- Sprinkle the salt first and then the rest of the herbs and spices. Toss the salmon lightly to distribute more evenly.
- Pour all three liquids, wine, vinegar and oil and put the pot on the stove; turn the heat on.
- Bring slowly to a boil and turn the heat off immediately the moment the first bubble appears. Cover with a lid, set aside and let the salmon cook in the remanent heat while releasing its juices.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 174g | |
| Recipe makes 8 servings | |
| Calories 734 | |
| Calories from Fat 635 | 87% |
| Total Fat 71.53g | 89% |
| Saturated Fat 11.18g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 58mg | 19% |
| Sodium 1812mg | 76% |
| Potassium 433mg | 12% |
| Total Carbs 2.02g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.06g | 0% |
| Protein 22.06g | 35% |
