Try this Pasilo Chile-Pepper-Rubbed-Salmon over Chipotle Potato recipe, or contribute your own.
Suggest a better description1. Finely mince softened Anaheim chiles. In saucepan combine all juices and minced Anaheim ciles. Reduce juices over medium heat until only 1/4 cup remains. Cool slightly. Add cilantro and whisk in butter. Refrigerate 2. Puree chipotle peppers (if needed, add a little water). Fold puree into hot mashed potatoes and keep warm. 3. Rub salmon filets with ground pasillo chile dust. Sprinkle Salmon lightly, with salt. Broil or grill over medium heat until fully cooked, 3 to 4 minutes on each side. Place 1/2 cup of potatoes and 1 salmon filet on each of 4 plates, then top with chile citrus glaze. Server immediately. Makes 4 Servings. From Chef Kevin Rushoski of Octopus Garden in Port Washington, Printed in Newsday (Long Island Newspaper). Taking The Heat off Chiles by Wendy Lin, June 4, 1997, Food and Dining section. Posted to MM-Recipes Digest V4 #158 by stut@liii.com (Stu) on Jun 7, 1997
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Serving Size: 1 Serving (470g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 491 | ||
Calories from Fat: 271 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.1g | 40 % | |
Saturated Fat 6.8g | 34 % | |
Monounsaturated Fat 8.5g | ||
Polyunsanturated Fat 8.7g | ||
Cholesterol 123.2mg | 38 % | |
Sodium 133.1mg | 5 % | |
Potassium 907mg | 24 % | |
Total Carbohydrate 6.3g | 2 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 6.2g | ||
Protein 46.1g | 66 % | |
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: 491
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