
Marinated salmon trout with lime and pink peppercorns

by:




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
Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!
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
preparation

comments