Marinated salmon trout with lime and pink peppercorns

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by: Umberto






It is best to choose salmon that is cut from the thickest part of the fish, so filets will remain more moist when cooked. If you want to remove the bones from the salmon rub your fingers over the salmon to find the line of bones. Remove each bone with your fingers, tweezers, or pliers.




ingredients

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serves: 4

1 piece (8-oz/225-g) of unskinned sushi-quality salmon trout fillet

1/2 cup (120 ml) canola oil

2 teaspoons minced fresh ginger

1 teaspoon pink peppercorns in brine (drained and rinsed)

1 Finely grated zest and juice of lime

1/2 teaspoon salt

Nutrition Facts
Marinated salmon trout with lime and pink peppercorns

Servings Per Recipe: 4

Amount per Serving

Calories: 320

  • Total Fat: 30.5 g
  •     Saturated Fat: 2.6 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 13 mg
  • Sodium: 742.1 mg
  • Total Carbs: 1.9 g
  •     Dietary Fiber: 0.5 g
  •     Sugars: 0.2 g
  • Protein: 10.5 g
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preparation

1.  Put the salmon trout fillet, skin-side down, on a chopping board and slice it as you would gravlax or smoked salmon.

2.  Flatten the slices slightly and arrange them over four dinner plates, overlapping them very slightly.

3.  Mix together the rest of the ingredients. About 5 minutes before serving, drizzle the dressing over the fish and spread it out with the back of a teaspoon. Serve immediately.

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