Try this Seared Marinated Salmon Fillet with Potato And Onion Rosti recipe, or contribute your own.
Suggest a better descriptionFish and potatoes is the mainstay of the Norwegian menu and we jazzed it up in an East-meets-West style to flavour the fish with some oriental spices, rarely used in traditional cooking there. Its an easy one that you can try easily at home. Ensure the fillets are free of any skin and fatty tissue and marinate in the oriental mixture for 1 hour, at room temperature, turning occasionally. Heat a small pan to medium hot and pour in some olive oil to a depth of 1/8th inch. When hot spoon in a layer of the onion-potato mix and cook until turning brown on the edges. Avoid frying too hot as the middle will not be cooked soft. The salmon should be seared in a very hot pan with a smear of olive oil in it to prevent sticking and the heat turned down to medium after 30 seconds and the fish tuned over after a few minutes. When turned the marinade can be sprinkled over to keep the fish moist. Dont overdo - the middle of the fish should be medium rare and quite moist. Serve on top of the rosti (the rosti can be drained slightly on kitchen paper to remove excess oil, first, and pour over some of the pan juices.
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Serving Size: 1 Serving (36g) | ||
Recipe Makes: 2 servings | ||
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Calories: 247 | ||
Calories from Fat: 243 (98%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27g | 36 % | |
Saturated Fat 3.7g | 19 % | |
Monounsaturated Fat 19.7g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 754.8mg | 26 % | |
Potassium 36.7mg | 1 % | |
Total Carbohydrate 0.8g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.7g | ||
Protein 1.5g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 247
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