Peppered Salmon

4
Servings
10m
Prep Time
10m
Cook Time
20m
Ready In


"Recipe source: the Turtle Bay Cookbook This recipe makes 2 cups of sauce -- you can refrigerate the remaining for another day."

Original recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

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