| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Caprial3 |
4 |
servings |
INGREDIENTS
| 4 |
|
Salmon filets; (6 ounce) |
| 1 |
|
Lemon cut in half |
| 6 |
|
Sprigs thyme |
| 6 |
|
Cloves garlic; chop three |
| 1 |
tb |
Olive oil |
| 1 |
sm |
Onion; chopped |
| 2 |
|
Shallots; chopped |
| 1 |
ts |
Chopped thyme |
| 2 |
ts |
Chopped basil |
| 2 |
tb |
Red wine vinegar |
| 1 |
lb |
Cleaned spinach |
| 2 |
ts |
Cracked black pepper |
| 1/2 |
c |
Toasted ground hazelnuts |
|
|
Salt to taste |
INSTRUCTIONS
To steam the salmon, place lemons, thyme, and three whole garlic cloves in
2 cups of water in a large saute pan bring to a boil. Place salmon filets
in a large bamboo steamer put the lid on the steamer and place on top of
the boiling water. Steam the salmon for 8-10 minutes or just barely done.
While the salmon is steaming heat a large saute pan with olive oil. Add
onion, shallots and chopped garlic. Saute until you can smell the aroma.
Add the fresh herbs and vinegar. Add spinach and saute just until the
spinach starts to wilt about 1-2 minutes. Do not over cook. Remove from the
heat and season with pepper and add the hazelnuts. Season with salt to
taste. Place spinach on a platter and place steamed salmon on top of the
spinach. Serve hot.
Converted by MC_Buster.
Per serving: 72 Calories (kcal); 4g Total Fat; (43% calories from fat); 1g
Protein; 10g Carbohydrate; 0mg Cholesterol; 6mg Sodium Food Exchanges: 1/2
Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.
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