RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5487
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| Recipe Name: |
Salmone Cetriolato (Salmon with Cucumber) - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Fish |
Kosher: |
No |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
2 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
2 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
400 |
Approx. Cost/Serving: |
$4.90
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
2 8-ozs salmon fillet, skinless, farmed
1 Tablespoon oil, olive
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Directions:
Preheat oven to 400 degrees.
Season salmon with salt and pepper. Lightly flour, shaking off the excess.
Heat an ovenproof skillet on medium. Add oil and butter. Sauté salmon for approximately 2 minutes per side. Put cucumber slices on top of salmon.
Put skillet, uncovered, in oven and bake for 5 to 6 minutes. Remove salmon from skillet and keep warm. Discard excess oil and butter from the skillet.
Deglaze hot skillet with wine. Squeeze lemon juice directly into wine and reduce by simmering on medium heat for 2 to 3 minutes.
Add cream to pan and reduce by simmering on medium heat until sauce is thick enough to coat the back of a spoon. Add parsley and stir until well blended. Season with salt and pepper.
Put salmon on warmed plates. Coat with sauce and garnish with sprigs of dill and serve. |
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| Nutrition per Serving: |
| Calories: |
670 |
Total Carbs: |
17.6 |
Net Carbs: |
0.0 |
| Cholesterol: |
146.5 |
Fat: |
41.9 |
Protein: |
50.38 |
| Fiber: |
2.17 |
Sodium: |
1209.08 |
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