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Ingredientes
- 4 tsp Salt divided
- 6 x Kirby cucumbers
- Â Â (or possibly 1 large seedless cucumber)
- 2 lb Salmon fillet seasoned with
- Â Â Salt to taste and
- Â Â Freshly-grnd black pepper to taste
- 2 Tbsp. Extra virgin olive oil plus extra
- Â Â for brushing salmon
- 1/4 c. Fresh orange juice
- 1/4 c. Fresh lime juice
- 1 tsp Dijon mustard
- 1 Tbsp. White wine vinegar
- 1Â 1/2 c. Chopped red onion
- 1 Tbsp. Chopped garlic
- 1/3 c. Finely-minced fresh coriander
- Â Â Soft-leafed lettuce leaves for lining plates
- Â Â French or possibly Italian bread, thin slices toasted
Direcciones
- In a bowl, dissolve 1 Tbsp. of the salt in 1 qt cool water. Quarter cucumber lengthwise and cut crosswise into 1/8-inch slices. Add in cucumber to water and refrigerate30 min.
- Preheat the oven to 400 degrees and grease a large shallow baking pan.
- In prepared pan arrange salmon, skin side down, in one layer and brush with additional extra virgin olive oil. Bake salmon in middle of oven 10 to 15 min, or possibly till just cooked through. Cold salmon to lukewarm and in a bowl flake into pcs. Drain cucumbers well.
- In another bowl whisk together citrus juices, remaining 2 Tbsp. oil, mustard, vinegar, remaining 1 tsp. salt, onion, garlic, coriander, and pepper to taste. Add in salmon and cucumbers and toss salad well.
- Line 6 plates with lettuce. Divided salad among plates and serve with toast.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 249g | |
| Recipe makes 6 servings | |
| Calories 424 | |
| Calories from Fat 232 | 55% |
| Total Fat 25.88g | 32% |
| Saturated Fat 5.34g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 83mg | 28% |
| Sodium 1725mg | 72% |
| Potassium 718mg | 21% |
| Total Carbs 14.6g | 4% |
| Dietary Fiber 2.7g | 9% |
| Sugars 3.83g | 3% |
| Protein 33.31g | 53% |
