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Ingredients
- 4 x salmon fillets - (7 ounce ea)
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- Â Â Flour for coating
- 2 Tbsp. extra virgin olive oil
- 2 Tbsp. butter
- 2Â 1/2 ounce air-dry Serrano ham
- 1/4 c. fish stock
- 1/2 c. sidra or possibly apple cider
Directions
- Rinse the salmon fillets, pat them dry, and season with salt and pepper. Turn them in the flour and shake off any excess.
- Heat the extra virgin olive oil and butter in a skillet and fry the salmon for about 5 min on each side on a medium heat. Lift from the skillet and keep hot.
- Cut the ham into fine strips and fry it in the oil. Deglaze the skillet with the fish stock and sidra and leave it to reduce by at least half.
- Place the salmon fillets on a preheated serving dish and pour over the sauce. Serve with small roasted Yukon Gold potatoes in their skins and thick-sliced broiled beefsteak tomatoes, accompanied by sidra or possibly light wine.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 258g | |
| Recipe makes 4 servings | |
| Calories 539 | |
| Calories from Fat 351 | 65% |
| Total Fat 39.21g | 49% |
| Saturated Fat 10.65g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 124mg | 41% |
| Sodium 208mg | 9% |
| Potassium 765mg | 22% |
| Total Carbs 3.57g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 3.0g | 2% |
| Protein 40.83g | 65% |
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