Peppered Salmon
Recipe: #34948
May 20, 2020
Categories: Salmon, Gluten-Free, High Protein Kosher, Low Carbohydrate, Non-Dairy, more
"Recipe source: the Turtle Bay Cookbook This recipe makes 2 cups of sauce -- you can refrigerate the remaining for another day."
Ingredients
Nutritional
- Serving Size: 1 (385.2 g)
- Calories 851.7
- Total Fat - 74.1 g
- Saturated Fat - 10.4 g
- Cholesterol - 96.3 mg
- Sodium - 761 mg
- Total Carbohydrate - 11.4 g
- Dietary Fiber - 3.2 g
- Sugars - 5.7 g
- Protein - 35.5 g
- Calcium - 47.5 mg
- Iron - 2.6 mg
- Vitamin C - 157.8 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
To prepare sauce: in a food processor or blender place the first 7 ingredients (-5 tablespoons cilantro) and process until smooth (only a minute or two). With the blender/food processor running add the oil in a thin and steady stream until all the oil has been incorporated. Transfer sauce to an airtight container and refrigerate until ready to use (extra sauce can be refrigerated for another use).
Step 2
To prepare fish: season the fish fillets with pepper. In a skillet over medium heat, heat the oil and then add the fish, turning once until fish is cooked through (depending on the thickness of the fish but usually under 10 minutes).
Step 3
Serve fish with a dollop of the sauce and a sprig of cilantro if desired.
Tips
No special items needed.