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Ingredientes
- 2 x skinless salmon fillets - (abt 6 to 8 ounce e
- 2 Tbsp. lemon juice
- 1 Tbsp. extra virgin olive oil
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 c. instant mashed potato potato buds
- Â Â (or possibly potato flakes)
- 1 Tbsp. extra virgin olive oil
- 1 Tbsp. butter
Direcciones
- Run your fingers over the salmon and, with tweezers, remove any stray bones. Combine the lemon juice and extra virgin olive oil and rub this into the salmon and season the fillets lightly with salt and pepper. Dip the salmon in the potato flakes, patting them down to make sure they stick.
- Heat the butter and oil in a non stick skillet. Saute/fry the salmon for 2 min a side or possibly till golden brown; the insides should be a trace underdone. Serve with lemon wedges over endive salad or possibly with buttered cucumbers in tarragon.
- An alternative way to cook these is to preheat the oven to 500 degrees. Coat with cooking spray a wire rack set over a baking pan. Set the fillets on the prepared rack and bake for 10 min.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 290g | |
| Recipe makes 2 servings | |
| Calories 629 | |
| Calories from Fat 410 | 65% |
| Total Fat 45.88g | 57% |
| Saturated Fat 11.57g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 124mg | 41% |
| Sodium 162mg | 7% |
| Potassium 976mg | 28% |
| Total Carbs 11.15g | 3% |
| Dietary Fiber 1.3g | 4% |
| Sugars 0.81g | 1% |
| Protein 41.69g | 67% |
