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Ingredientes
- 1 x ancho chile
- 1/2 c. dark molasses
- 1/4 c. lime juice
- 2 Tbsp. mesquite honey
- Â Â Salt to taste
- 1/2 c. extra-virgin extra virgin olive oil
- Â Â Extra virgin olive oil for brushing fish
- 2 Tbsp. aged balsamic vinegar
- 2 lrg baking potatoes
- Â Â Juice of 1/2 lemon
- 1/2 c. butter
- Â Â Freshly-grnd black pepper to taste
- 2Â 1/2 lb salmon fillet cut 6 equal pcs
- 6 c. torn seasonal greens
Direcciones
- Soak chile in water to cover 15 min. Stem and seed, then puree in blender till smooth. Add in molasses, lime juice, honey and salt to taste and mix well. Set aside.
- Mix extra virgin olive oil, balsamic vinegar and 1/4 tsp. salt, and set aside.
- Peel and shred potatoes. Soak 15 min in water to cover, combined with juice of 1/2 lemon. Squeeze dry. Heat butter in warm skillet. Spread shredded potato into thin cakes. Cook on 1 side till crisp and browned, about 5 min. Turn and cook other side. Sprinkle with salt and pepper to taste.
- Brush salmon with oil to prevent sticking. Grill till center is done, turning once, about 5 min per side. Sprinkle with salt.
- Toss greens with balsamic vinegar-and-oil mix. Place crisp potato cake on each plate. Place mound of greens on cake and lay grilled salmon on top. Brush fish with molasses-lime glaze.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 593g | |
| Recipe makes 6 servings | |
| Calories 963 | |
| Calories from Fat 529 | 55% |
| Total Fat 59.44g | 74% |
| Saturated Fat 18.12g | 72% |
| Trans Fat 0.0g | |
| Cholesterol 145mg | 48% |
| Sodium 817mg | 34% |
| Potassium 1791mg | 51% |
| Total Carbs 60.3g | 16% |
| Dietary Fiber 6.6g | 22% |
| Sugars 17.38g | 12% |
| Protein 47.75g | 76% |
