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Ингредиенты
- 3 lrg Yukon gold potatoes
- 4 x Atlantic salmon fillet pcs (6 ounce ea)
- 8 x fresh sage leaves
- 2 Tbsp. canola oil - (to 3 tbspns)
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2 c. field greens or possibly other tender lettuce
- 1 Tbsp. Dijon mustard
- 1 Tbsp. finely-minced fresh sage
- 1/4 c. roasted sweet red pepper
- 1 tsp finely-minced fresh sage
- 1 tsp finely-minced garlic
- 1/2 c. red wine vinegar
- 1/4 c. water
- 2 tsp brown sugar
- 1/8 tsp salt
- 1/8 tsp freshly-grnd black pepper
- 1 c. canola oil
Инструкции
- To make the dressing: Combine the vinaigrette ingredients (with exception of the oil) in a food processor. Process to blend, then slowly add in the oil in a steady stream while the blades are running, to emulsify the sauce. Set aside.
- Cut the potatoes into 1/4-inch slices. Bring a large pan of lightly salted water to a boil, add in the potato slices and simmer just till soft, about 8 min. Drain well, then return the potatoes to the hot pan and cover to keep hot.
- Preheat the oven to 450 degrees and set the oven rack in the center.
- Press 2 sage leaves onto the flesh side of each salmon fillet. Season with salt and pepper to taste. Heat a large skillet, preferably nonstick, over medium-high heat. Add in the oil and heat till almost smoking. Add in the salmon fillets flesh-side down and sear for 2 min. (If your skillet is not large sufficient to hold 4 fillet pcs comfortable, sear the salmon in 2 batches.)
- With all 4 fillet pcs in the skillet, flesh-side down, transfer it to the oven and continue cooking till the salmon is just opaque in the center, 3 to 6 min longer.
- Spoon some of the vinaigrette on individual warmed plates. Place the field greens in the center of each plate and top with the salmon fillet. Surround the salmon with potato coins and drizzle more vinaigrette over if you like.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 804g | |
| Recipe makes 4 servings | |
| Calories 1345 | |
| Calories from Fat 774 | 58% |
| Total Fat 87.1g | 109% |
| Saturated Fat 8.53g | 34% |
| Trans Fat 0.25g | |
| Cholesterol 218mg | 73% |
| Sodium 310mg | 13% |
| Potassium 3157mg | 90% |
| Total Carbs 53.08g | 14% |
| Dietary Fiber 4.2g | 14% |
| Sugars 3.56g | 2% |
| Protein 84.99g | 136% |
