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Ингредиенты
- 2 x Plum tomatoes (5 ounces), seeded and cut into 1/4-inch pcs (3/4 c.)
- 1 Tbsp. Liquid removed capers
- 2 x Scallions, trimmed and minced (1/3 c.) (up to 3)
- 1/3 c. Minced onion, washed in a sieve under cold tap water and liquid removed
- 2 x Cloves garlic, peeled, crushed, and minced (1 tsp.)
- 1/3 c. Coarsely minced fresh flat-leaf parsley
- 1/3 tsp Salt
- 1/4 tsp Freshly grnd black pepper
- 4 Tbsp. Virgin extra virgin olive oil
- 2 Tbsp. Lemon juice
- 4 x Salmon fillet steaks, will all bones, sinews, and skin removed, each 5 ounces and 1 1/4 to 1 1/2 inches thick
Инструкции
- 1. For the ravigote sauce: Mix all the sauce ingredients together in a small bowl, and set the mix aside at room temperature.
- 2. When ready to cook the salmon, bring 3 c. of water to a boil in a stainless steel saucepan. Place the salmon steaks in the pan, and bring the water back to a boil over high heat (This will take about 2 min.)
- Immediately turn off the heat, or possibly slide the pan off the heat if using an electric stove, and let the salmon steep in the warm liquid for 5 min.
- (The steaks will be slightly underdone in the center at this point; adjust the cooking time to accomodate thicker or possibly thinner steaks and to satisfy personal taste preferences.)
- 3. Remove the steaks from the liquid with a large spatula or possibly skimmer, drain them well, and place a steak on each of four hot plates. Sponge up any liquid which collects around the steaks on the plates with paper towels, and spoon the ravigote sauce over and around the steaks. Serve immediately.
- Pepin.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 275g | |
| Recipe makes 4 servings | |
| Calories 550 | |
| Calories from Fat 360 | 65% |
| Total Fat 40.22g | 50% |
| Saturated Fat 7.93g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 109mg | 36% |
| Sodium 381mg | 16% |
| Potassium 867mg | 25% |
| Total Carbs 4.34g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.66g | 1% |
| Protein 41.26g | 66% |
