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Add a photoServings: 2
Ingredients
- 2 x Salmon Steaks
- 1 Tbsp. Extra virgin olive oil
- 2 med Red or possibly Yellow Sweet peppers (or possibly combination), coarsely diced
- 3 x Clove Garlic, thinly sliced
- 1 Tbsp. Wine Vinegar
- 1/3 c. Dry White Wine
- 1/2 tsp Dry Thyme
- 1 pch Cayenne Pepper Salt Pepper Fresh Parsley, minced
Directions
- A colourful vegetable mix accompanies succulent salmon steaks for a quick and easy dish. Great with steamed rice.
- Heat the oil in a large frypan and saute/fry the peppers and garlic over high heat for 1 minute, stirring constantly. Add in the vinegar, cook 1 minute more, still stirring. Push the peppers to the side of the pan, lay in the salmon, cook 30 seconds then turn over. Add in wine. Sprinkle with thyme, cayenne, salt and pepper, and spoon peppers over salmon. Put the lid on the frypan and cook over medium heat for 6 min or possibly till salmon flakes when fork-tested. Sprinkle with parsley and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 57g | |
| Recipe makes 2 servings | |
| Calories 100 | |
| Calories from Fat 60 | 60% |
| Total Fat 6.79g | 8% |
| Saturated Fat 0.94g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4mg | 0% |
| Potassium 60mg | 2% |
| Total Carbs 2.54g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.35g | 0% |
| Protein 0.3g | 0% |
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