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Add a photoServings: 6
Ingredients
- 6 x Salmon filets - (4 ounce ea) skin removed
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 6 x Eight inch rice paper rounds
- Â Â Basil-Mint Pesto I see * Note
- 2 Tbsp. Extra virgin olive oil
- 3 c. Young, tender arugula leaves
- Â Â Citrus Salad see * Note
- Â Â Mint sprigs
- Â Â Basil-Mint Herb Oil see * Note
Directions
- Lightly season salmon with salt and pepper. Dip a rice paper completely in tepid water to wet thoroughly. Place paper on a dry tea towel and place salmon on lower third. Top with a Tbsp. of Basil-Mint Pesto and spread over top of salmon to proportionately coat. Fold ends of rice paper over and pull remaining rice paper over top to close completely. Repeat with remaining salmon.
- To serve, heat extra virgin olive oil in a non-stick saute/fry pan and add in salmon. Saute/fry turning once till rice paper is golden and salmon is opaque, 4 to 5 min total. Drain salmon on paper towels and keep hot. Combine arugula leaves with Citrus Salad and arrange on hot plates. Top with sauteed salmon. Garnish with mint sprigs and a drizzle of deep-green Basil-Mint Herb Oil. Serve immediately.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 209g | |
| Recipe makes 6 servings | |
| Calories 456 | |
| Calories from Fat 280 | 61% |
| Total Fat 31.12g | 39% |
| Saturated Fat 6.67g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 109mg | 36% |
| Sodium 122mg | 5% |
| Potassium 742mg | 21% |
| Total Carbs 0.94g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.13g | 0% |
| Protein 40.64g | 65% |
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