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Pan Roasted Salmon with Couscous and Chili Vinaigrette
Zutaten für 4 Portionen Menge anpassen
die Zutaten:
Salmon steaks - (1/2oe thick 4 - 5 oz ea); skin on
 black pepper freshly ground
2 Esslöffelolive oil
2 grossShallots; peeled, chopped fine (about 1/4 cup)
3 EsslöffelTiny nonpareil capers; coarsely chopped
1/4 TassePitted; chopped Nicoise or Kalamata olives
 Juice of 1 lime -; (abt 2 tbsps)
1/4 Tassewhite wine dry
Recipe Roasted Tomato Couscous; see * Note
4 TeelöffelChili Vinaigrette; see * Note
die Zubereitung:

* 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.


Web-Site - http://www. Foodtv. Com

Formatted for MasterCook by Mr Mad, aka Joe Comiskey - jpmd44a@prodigy. Com

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