Try this Warm Salmon Salad recipe, or contribute your own.
Suggest a better descriptionSkin the salmon, cut into thin strips, removing any discoloured flesh and put into a bowl. Crush the peppercorns. Peel and finely chop the ginger. Grate the lime. Mix together with peppercorns, lime zest and ginger and add to the salmon strips. Stir gently. Melt 1/2oz of the butter in a heavy-based pan. Add the salmon strips and carefully stir-fry for 30-45 seconds (they should be slightly undercooked). Lift the strips out of the pan with a slotted spoon and keep warm. Squeeze the lime and add the juice to the pan together with the white wine. Raise the heat and stir with a wooden spoon to deglaze the pan. Cut the remaining butter into small cubes. Turn down the heat to a gentle simmer and whisk a cube of butter into the wine mixture. When it has blended in, whisk in another. Continue until all the butter has been incorporated and the sauce has thickened. Taste and adjust the seasoning. Lightly dress the salad leaves with the oil. Arrange the salmon strips on top and pour the sauce over the salmon. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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Serving Size: 1 Serving (713g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1195 | ||
Calories from Fat: 928 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 103.1g | 137 % | |
Saturated Fat 53.4g | 267 % | |
Monounsaturated Fat 25.9g | ||
Polyunsanturated Fat 15.8g | ||
Cholesterol 358.1mg | 110 % | |
Sodium 359.1mg | 12 % | |
Potassium 1050.1mg | 28 % | |
Total Carbohydrate 9.1g | 3 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 6.6g | ||
Protein 58.1g | 83 % | |
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: 1195
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