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Ingredientes
- 4 x salmon fillets - (6 ounce ea)
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 4 Tbsp. vegetable oil
- 2 Tbsp. diced red onion
- 2 Tbsp. red wine vinegar
- 2 Tbsp. red wine
- 1 Tbsp. sugar
- 1Â 1/2 c. finely-diced watermelon
- 1/4 tsp chives
- 1/4 tsp black sesame seeds
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 c. honey
- 2 Tbsp. fish sauce
- 1 Tbsp. soy sauce
- 1 Tbsp. cumin
- 1 Tbsp. curry
- 1 Tbsp. paprika
- 1 Tbsp. freshly-grnd black pepper
Direcciones
- Make the salsa: Marinate the onion, red wine vinegar, red wine, and sugar for about an hour. Drain liquid from the onions. Combine onions with the remaining ingredients and chill.
- Make the glaze: Combine all the glaze ingredients and bring to a slow simmer for ten min.
- Divide the salsa among 4 dinner plates. Brush the spicy glaze on the skin side of the salmon fillets, turn over and put a very heavy coating on top. Set aside.
- Heat a heavy-bottomed saute/fry pan over medium heat. Add in sufficient of the vegetable oil to film the bottom of the saute/fry pan. Place the salmon fillets in the pan topside down and cook till the fish is glazed and mahogany brown. Flip and cook on the skin side for 3 to 6 min till the fillets are medium-rare. Remove from heat and place on top of salsa. Sprinkle with a little coarse grnd pepper.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 368g | |
| Recipe makes 4 servings | |
| Calories 843 | |
| Calories from Fat 368 | 44% |
| Total Fat 41.1g | 51% |
| Saturated Fat 7.17g | 29% |
| Trans Fat 0.35g | |
| Cholesterol 109mg | 36% |
| Sodium 1046mg | 44% |
| Potassium 943mg | 27% |
| Total Carbs 79.13g | 21% |
| Dietary Fiber 1.7g | 6% |
| Sugars 75.62g | 50% |
| Protein 42.39g | 68% |
