Try this Baked Halibut And Smoked Salmon W/corn And Asparagus Sals recipe, or contribute your own.
Suggest a better descriptionMMMMM------------------CORN AND ASPARAGUS SALSA----------------------- 2 Ears corn 1 tb Vegetable oil 12 Stalks asparagus,sliced into - 1/4 inch pieces 1 Red pepper, finely diced 1 Yellow pepper, finely diced 1/2 ts Minced garlic 2 tb Small capers 1 Bunch green onions, chopped 1 c Fresh basil leaves 3 tb Extra virgin olive oil Freshly ground black pepperMMMMM--------------------------HALIBUT------------------------------- 2 md Yukon Gold potatoes, peeled 8 Slices smoked salmon 4 ( 6 to 7 oz.) center cut -halibut filets 1 ts Minced garlic 2 tb Extra virgin olive oil Freshly ground black pepper To prepare coulis, place all ingredients in blender. Puree and strain through fine mesh strainer. Adjust seasoning. Refrigerate. Can be made up to 3 days in advance. To make salsa, slice off corn kernels with a sharp knife. Heat a frying pan over medium high heat. When hot, add corn and saute without oil until lightly browned, about 3 minutes. Place in bowl. Add vegetable oil to pan along with asparagus, pepper, garlic and capers. Saute until fragrant, about 2 more minutes. Remove to bowl and cool, about 15 minutes. When cool, stir in green onions, basil, olive oil and pepper. Reserve. Blanch potatoes in boiling water until crisp-tender, about 12 to 15 minutes. When cool enough to handle, slice into 1/4 inch thick slices. Line a baking sheet with parchment paper. Brush with olive oil. Arrange potato slices slightly overlapping to make 4 bases for the fish. Each "base" will need 2 or 3 slices depending on the size of the potato. Top each "base" with a slice of smoked salmon. Rub halibut with garlic and olive oil. Season with pepper and place over smoked salmon. Cover with second slice of smoked salmon. Can be prepared up to 6 hours ahead and refrigerated. Preheat oven to 375?. Bake for 15-20 minutes in top third of oven. If potatoes start to brown too quickly drizzle bottom of pan with white wine or water to create steam. Fish is ready when it just starts to flake when gently poked with fork. Transfer halibut to plates and top with salsa. Spoon coulis on plate around halibut. Serves 4 Typed in MMFormat by cjhartlin@email.msn.com Source: Autumn in Ontarios Wine Country. Posted to MM-Recipes Digest by "Cindy Hartlin"
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Serving Size: 1 Serving (58g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 480 | ||
Calories from Fat: 480 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 54g | 72 % | |
Saturated Fat 7.5g | 37 % | |
Monounsaturated Fat 39.4g | ||
Polyunsanturated Fat 5.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 40mg | 1 % | |
Potassium 3.2mg | 0 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.1g | ||
Protein 0g | 0 % | |
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: 480
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