Rich sweet saltiness in the fish punctuated by the heat of the ginger and the chilli. Recipe comes from Asian Flavors of Jean-Georges Vongerichten
1. Put the soy sauce, cilantro and chilli in a blender and purée until the mixture is blended but still chunky. Transfer to a shallow bowl (or a ziplock bag) and marinate in the refrigaarator for 20 hours.
2. Rince thoroughly and pat dry with paper towels. Cut crosswise in 1/4 inch slices.
3. To make the sauce put the creme freshe, scallions, cilantro, lime zest and chilli in a mixing bowl and mix thoroughly. Stir in the lime juice and salt.
4. Spoon a pool of the sauce onto each serving plate. Lay the salmon onto the sauce and garnish with the Asian pear and lime zest.
This is a great dish. Serve all of the salmon on a platter and enjoy.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (174g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 225 | ||
Calories from Fat: 121 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.4g | 18 % | |
Saturated Fat 7.4g | 37 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 73.2mg | 23 % | |
Sodium 1802.9mg | 62 % | |
Potassium 402.7mg | 11 % | |
Total Carbohydrate 7.2g | 2 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 5.5g | ||
Protein 16.7g | 24 % | |
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: 225
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