| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 4 | Salmon steaks - (1/2oe thick 4 - 5 oz ea); skin on |
| | salt |
| | black pepper freshly ground |
| 2 Esslöffel | olive oil |
| 2 gross | Shallots; peeled, chopped fine (about 1/4 cup) |
| 3 Esslöffel | Tiny nonpareil capers; coarsely chopped |
| 1/4 Tasse | Pitted; chopped Nicoise or Kalamata olives |
| | Juice of 1 lime -; (abt 2 tbsps) |
| 1/4 Tasse | white wine dry |
| 1 | Recipe Roasted Tomato Couscous; see * Note |
| 4 Teelöffel | Chili Vinaigrette; see * Note |
|
* Note: See the “Roasted Tomato Couscousoe and “Chili Vinaigretteoe recipes which are included in this collection.
Season the salmon steaks with salt and pepper. Heat the olive oil in a saute pan or skillet over medium heat for 1 minute. Add the salmon steaks, and cook 3 to 4 minutes, until the flesh is nicely browned and crispy. Turn the salmon steaks over, and cook another 3 to 4 minutes. Add the shallots to the pan and cook together with the salmon for another minute. Add the capers, olives, lime juice, and white wine. Cover the pan, lower the heat, and cook for 3 minutes. Remove from the heat and serve immediately on a bed of Couscous With Roasted Tomato. Drizzle 1 teaspoon of Chili Vinaigrette over each salmon steak just before serving. This recipe yields 4 servings.
Recipe
Web-Site - http://www. Foodtv. Com
Formatted for MasterCook by Mr Mad, aka Joe Comiskey - jpmd44a@prodigy. Com
|
|
Anmerkungen zum Rezept:
keine |
