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.
|Serving Size: 1 Serving (174g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 121 (54%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 225
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