Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Salmon Meuniere
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- #48118
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 1/2 pound salmon fillet, skinned
salt and pepper
flour
1/2 cup clarified butter
1/2 lemon
2 tablespoons blanched and coarsely chopped fresh parsley
1/2 cup butter
directions
Cut salmon into slices about 3/4" thick. Season them and coat lightly with flour. Fry quickly on both sides in a very hot clarified butter. When the fish is just cooked, transfer it to a hot serving dish. Squeeze the lemon over the fish, season again and sprinkle the surface with the parsley.
Finally, heat the butter quickly in a pan until it turns brown, then immediately coat the salmon pieces with this. Serve while the butter is still sizzling against the moist parsley.
added by
preston_pittman
nutrition data
627 calories, 54 grams fat, 1 grams carbohydrates, 34 grams protein per serving. This recipe is low in carbs.
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