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Salmon with Spring Herbs, Potatoes and Horseradish Cream



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Salmon with Spring Herbs, Potatoes and Horseradish Cream

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

Directions:



Recipe via Meal-Master (tm) v8.05

Title: Salmon with Stir-Fried Vegetables and Mango Sauce
Categories: Fish and, Seafood
Yield: 4 Servings

1/2 ts Salt, divided
1/8 ts White pepper
4 Skinned salmon fillets,
-(1-inch thick)
1 tb Dark sesame oil, divided
1 c Julienne-cut carrot
2 c Sliced asparagus
1 1/2 c Julienne-cut red bell pepper
1 1/2 c Julienne-cut green bell
-pepper
1 c Julienne-cut yellow squash
Mango Sauce
4 c Hot cooked long grain rice

MANGO SAUCE
2/3 c Chopped peeled mango
2/3 c Low-salt chicken broth
2 ts Fresh lime juice
1 1/2 ts Grated peeled gingerroot
1 ts Minced seeded serrano chile

Sprinkle 1/4 teaspoon salt and the pepper over fish.

Heat 1-1/2 teaspoons oil in a large nonstick skillet over medium heat. Add
fish, and cook 5 minutes on each side or until fish flakes when tested with
a fork. Remove from skillet; set aside, and keep warm.

Heat remaining oil in skillet over medium-high heat. Add carrot, and saute
2 minutes. Add remaining salt, asparagus, and next 3 ingredients; saute 3
minutes or until crisp-tender.

Place 1 fish fillet on each of 4 plates. Yield: 4 servings.

INSTRUCTIONS FOR Mango Sauce: Combine all ingredients in a small saucepan,
and cook over medium heat 10 minutes, stirring occasionally. Pour into a
blender, and process until smooth. Yield: 1 cup (serving size: 1/4 cup).

Per serving: 564 Calories; 10g Fat (16% calories from fat); 44g Protein;
74g Carbohydrate; 88mg Cholesterol; 492mg Sodium

NOTES : Spoon 1/4 cup Mango Sauce around each fillet; top with 1 cup
vegetables, and serve with 1 cup rice.

Ingredients:

Recipe by: Michael Kinneer <mkinner@LEX.ULTRANET.COM> For the potatoes:

12 small Yukon Gold potatoes or other small yellow potatoes, cut into
quarters. Olive oil for drizzling. Kosher salt and freshly ground black
pepper, to taste.

Set the oven to 425 degrees F. Place the potatoes on a baking sheet.
Drizzle with olive oil and salt and pepper. Bake in the preheated oven for
30 - 40 minutes or until the potatoes are crispy outside but soft inside.
Remove from the oven.

For the horseradish cream:

1 2 inch piece fresh horseradish, peeled Juice of 1/2 lemon 1 cup heavy
cream Kosher salt and freshly ground black pepper to taste

Into a bowl, using a hand-held grated, grate the horseradish, working
against the grain; use the next-to-smallest holes on the grater. Add the
lemon juice, heavy cream and salt and pepper to taste. Set aside for 10
minutes to thicken. Taste for acid balance and seasoning.

For greens:

4 cups total of the following greens: chervil, chives, Italian parsley,
sorrel,basil, watercress and arugula Kosher salt and freshly ground black
pepper to taste Olive oil for drizzling Juice of half a lemon or to taste

In a bowl, toss greens with salt and pepper and a drizzling of olive oil.
Add lemon juice and toss gently. Place greens on 4 dinner plates.

For salmon:

4 6-ounce salmon fillets, skin removed.

Heat a large skillet until hot but not smoking. Place the salmon, non-skin
side down, in one layer with room around each piece. Sear until brown and
crispy, about 3 minutes. Turn and continue to cook until medium rare in th
center, about 2-3 minutes; or cook to the doneness you prefer. Remove fish
from pan.

Arrange the greens on 4 dinner plates. Top with the potatoes and salmon an
drizzle with the horseradish cream. Serve immediately.

Recipes sent to me from Bill, wight@odc.net

Serves:

1 Servings

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