| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Atlantic, Fisheries, North | 4 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Centre-cut salmon fillet |
| skinned and cut | ||
| into 4 slices | ||
| 4 | Scallops, sliced | |
| 4 | T | Butter |
| 1 | oz | Chopped walnuts |
| 2 | oz | Seedles grapes, peeled |
| 1 | T | Lemon juice, or to taste |
| 1 | T | Fresh tarragon |
| Salt and freshly ground | ||
| pepper |
INSTRUCTIONS
Make a slit in each piece of salmon and stuff with 1/4 tsp chopped tarragon. Season the salmon with salt and pepper. Heat 2 tbsp of the butter in a frying pan large enough to hold the salmon in a single layer. Saut the salmon over moderate heat for 2-3 minutes on each side. It should be firm to the touch. Be careful not to overcook as the salmon dries out easily. Transfer the salmon to a warmed plate, cover and keep warm. Add the rest of the butter to the pan. Add the walnuts, grapes, scallops and lemon juice and toss over a moderate heat for about 1 minute or until the scallops are opaque. Season with salt and pepper and spoon the mixture over the salmon. Sprinkle with the remaining tarragon. Serve immediately. Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“We simply prepare ourselves. God fills us.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 163
Calories From Fat: 141
Total Fat: 16.3g
Cholesterol: 30.5mg
Sodium: 75.5mg
Potassium: 104.6mg
Carbohydrates: 4.5g
Fiber: <1g
Sugar: 2.5g
Protein: 1.6g