Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- Â Â Thai Vegetables (see recipe)
- 1 tsp chili pwdr
- 1 tsp curry pwdr
- 1 tsp grnd coriander
- 1 tsp grnd cumin
- 1 tsp mustard pwdr
- 1 tsp salt
- 1 tsp sugar
- 4 x salmon fillets with skin - (6 to 7 ounce ea)
- 6 Tbsp. rice vinegar
- 3 Tbsp. soy sauce
- 2 Tbsp. oriental sesame oil
- 2 Tbsp. minced fresh cilantro
- 1 Tbsp. finely-minced peeled fresh ginger
- 1 tsp sugar
- 1 Tbsp. butter
- 1 c. basmati rice
- 1 c. water
- 2/3 c. canned unsweetened coconut lowfat milk
- 2 Tbsp. vegetable oil
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Direcciones
- For Salmon: Mix first 7 ingredients in small bowl to blend. Place salmon fillets, skin-side down, on rimmed baking sheet. Sprinkle 1 1/2 tsp. spice mix over each fillet. Cover with plastic and chill at least 3 hrs or possibly overnight.
- For Dressing: Whisk vinegar and next 5 ingredients in small bowl to blend.
- For Rice: Heat butter in heavy large saucepan over medium heat. Add in rice and saute/fry till rice begins to turn opaque, about 2 min. Stir in 1 c. water and coconut lowfat milk and bring to boil. Cover and reduce heat to low; cook till rice is cooked through and liquid is absorbed, about 18 min. Season to taste with salt and pepper.
- Meanwhile, heat vegetable oil in heavy large skillet over medium-high heat. Add in salmon fillets, flesh-side down, to skillet. Sear till brown and crisp, about 3 min. Turn fillets over and sear skin side till salmon is just cooked through, about 3 min.
- Spoon rice onto plates, dividing equally. Top each serving with seared salmon fillet, then Thai Vegetables. Drizzle dressing around and serve immediately, passing extra dressing separately.
- This recipe yields 4 servings.
- Comments: "I have just returned from London, where I stayed at the beautiful Lanesborough hotel across from Hyde Park," writes Marjorie Wordingham of Mequon, Wisconsin. "I had the most delicious salmon with Thai-style vegetables and rice at its restaurant, The Conservatory."
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 447g | |
| Recipe makes 4 servings | |
| Calories 860 | |
| Calories from Fat 430 | 50% |
| Total Fat 48.42g | 61% |
| Saturated Fat 13.15g | 53% |
| Trans Fat 0.18g | |
| Cholesterol 117mg | 39% |
| Sodium 1445mg | 60% |
| Potassium 1056mg | 30% |
| Total Carbs 56.68g | 15% |
| Dietary Fiber 4.9g | 16% |
| Sugars 2.61g | 2% |
| Protein 47.84g | 77% |
.jpg "Sparkle arándano frambuesa (sin alcohol)"){kind=small}
