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Limón alcachofas cocida Salmon

Limón alcachofas cocida Salmon

Name: Lemon Artichokes Baked Salmon
Yield: 4
Cuisine: Italian
Ingredients: Salmon Slices: 800 g; Extra Virgin Olive Oil: 100 ml; Lemon Juice: 1; Parsley: 1 tuft; Garlic: 1/2 clove; Salt: to taste; Black Pepper: to taste; Artichokes: 4; Lemon Juice: 1; Vegetable Broth: 150 ml; Garlic: 1 clove; Salt: 1 pinch; Extra Virgin Olive Oil: to taste

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ingredientes

axuste Dose:

	800 g Salmon Slices 4 pezas
	100 ml Aceite de Oliva Virxe Extra
	1 zume de limón
	1 tuft salsa
	1/2 cravo allo
	probar sal
	probar Pementa negra
	For Artichoke
	4 Artichokes
	1 zume de limón
	150 ml Caldo de verduras
	1 cravo allo
	1 beliscar sal
	probar Aceite de Oliva Virxe Extra

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cociña:

Italiano

Norwegian baked salmon flavoured with lemon

38
serve 4
Fácil

ingredientes

800 g Salmon Slices
4 pezas
100 ml Aceite de Oliva Virxe Extra
1 zume de limón
1 tuft salsa
1/2 cravo allo
probar sal
probar Pementa negra
For Artichoke
4 Artichokes
1 zume de limón
150 ml Caldo de verduras
1 cravo allo
1 beliscar sal
probar Aceite de Oliva Virxe Extra

Direccións

Unha receita para todos os amantes de peixe cocido en un xeito sinxelo de preservar todo o sabor auténtico e xenuíno.
O salmón limón alcachofas cocido é, de feito, unha rica e invitando segundo prato con franxas de salmón de Noruega cocidos ao forno cunha emulsión de aceite, limón e salsa e servir sobre unha cama de alcachofas salteadas.
Vai Impression seus amigos con un segundo curso de peixe cun gusto refinado e pode cambiar o prato para corresponden segundo os seus gustos e preferencias!

pasos

1 feito	To prepare the Lemon Artichokes Baked Salmon, start with artichokes that will accompany the salmon (if you prefer you can also clean the artichokes with gloves so as not to stain your fingers). In a large bowl pour cold water and squeeze the juice of a lemon; the water will not make the artichokes black as you cut them. Then remove all the stalk of artichokes with a knife, then remove the outer leaves with your hands until you reach the tender and white ones. Once the outer leaves have been removed, cut the tips of the artichoke then divide it in half. Then with a small knife remove the inner beard of the artichoke. Cut the artichokes into thin slices, then pour them hand to hand into the bowl with water and lemon. When you have finished the artichokes, drain them.
2 feito 10	Then in a large pan pour a little oil and the peeled garlic clove. Then pour the drained artichokes, stir and add a pinch of salt. Pour the vegetable broth into the pan to facilitate cooking and cook for about 10 minutes the artichokes over high heat, adding hand to hand more ladles of vegetable stock.
3 feito	While the artichokes are cooking, chop the parsley. Then squeeze the juice of a lemon. Then in a small bowl pour 100 ml of oil, the juice of the lemon squeezed and mix to emulsify the two liquids. Add the black pepper and salt to taste, then half a peeled garlic clove and chopped parsley. Stir again to mix the ingredients.
4 feito 10	So take the fresh Norwegian salmon, remove the most noticeable thorns with the help of a tweezers then place them on a baking tray lined with baking paper and brush each slice with the emulsion of oil and lemon. You can also leave a little emulsion aside to add it at the end of cooking. When you have finished sprinkling the slices with the emulsion, bake at 220 graos por preto de 8-10 minutos: Centrais, the salmon does not have to cook a lot to keep its meat tender and tasty. Halfway through cooking, turn the slices on the other side, then take them out and add the artichokes and the left emulsion.