Salmon With Sauce Vierge Food

SALMON WITH SAUCE VIERGE

Salmon with Sauce Vierge image

I learned this recipe in culinary school and brought it home to my husband to try. He doesn't usually like fish, but he loved this. It has a very light, bright flavor that really brings out the best in the salmon.

Provided by Kimberly Keller

Categories Very Low Carbs

Time 25m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

2 salmon fillets
3/4 cup olive oil
1/2 cup lemon juice
2 teaspoons chopped garlic
1 tablespoon chopped fresh basil
1 cup roma tomato, seeded and diced
4 tablespoons diced black olives
salt
pepper
hot pepper sauce

Steps:

Warm olive oil.
Add lemon juice,garlic, basil,tomatoes and olives.
Season to taste with salt, pepper, and hot sauce.
Place salmon fillets in a casserole.
Pour sauce over and bake just until the salmon flakes.
Be careful not to overcook it, it should still be fairly moist.
It will not take very long, so watch it carefully.

Nutrition Facts : Calories 1140.2, Fat 94, SaturatedFat 13.2, Cholesterol 165.4, Sodium 366.8, Carbohydrate 10.8, Fiber 2, Sugar 3.9, Protein 64.8

PAN FRIED COD WITH SAUCE VIERGE

Pan Fried Cod With Sauce Vierge image

Make and share this Pan Fried Cod With Sauce Vierge recipe from Food.com.

Provided by lynn_stroud

Categories One Dish Meal

Time 18m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

4 (225 g) skinless cod fish fillets
1 fluid ounce olive oil
1 ounce butter
salt
ground black pepper
2 ripe tomatoes
1 shallot, peeled
1 garlic clove, PEELED
2 small lemons, juice and zest of, FINELY GRATED
3 tablespoons chpd fresh basil
1 tablespoon chpd fresh tarragon
1 tablespoon snipped fresh chives
1 tablespoon chpd fresh parsley leaves
2 tablespoons chpd fresh coriander
75 ml olive oil
salt
ground black pepper

Steps:

To prepare the sauce, quarter the tomatoes, scoop out seeds, then finely dice flesh and put into a small bowl. Finely chop the shallot and crush the garlic, add to tomatoes with the lemon zest and juice, chpd herbs and olive oil. Season to taste. Cover and leave the flavours to infuse.
To cook the fish, heat olive oil and butter in a heavy based frying pan. Rinse the cod fillets and pat dry with kitchen roll. Season fillets to taste. Cook over a high heat for 2-3 min on each side, until just cooked through.
To serve, gently warm the sauce in a small pan and drizzle some over each serving plate. Top with cooked cod fillet.
Serve immediately.

Nutrition Facts : Calories 458.8, Fat 30.4, SaturatedFat 7.2, Cholesterol 112, Sodium 168.2, Carbohydrate 4.3, Fiber 1, Sugar 1.7, Protein 41.2

SCALLOPS WITH SAUCE VIERGE

Scallops With Sauce Vierge image

Make and share this Scallops With Sauce Vierge recipe from Food.com.

Provided by English_Rose

Categories European

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 shallots, finely diced
2 garlic cloves, crushed
8 tomatoes, on the vine, finely chopped
10 basil leaves, shredded
7/8 cup olive oil
2 tablespoons olive oil
12 scallops, roe removed, off the shell
4 lemon wedges
salt and pepper

Steps:

Combine all the sauce ingredients in a bowl and set aside.
Heat the olive oil in a frying pan over a moderate heat.
Season the scallops with salt and pepper, and fry for 2 minutes on each side until they're tinged golden.
Place the scallops on warmed plates and spoon over the sauce. Serve straight away with lemon wedges on the side.

Nutrition Facts : Calories 582.4, Fat 54.9, SaturatedFat 7.6, Cholesterol 14.8, Sodium 89.2, Carbohydrate 16.3, Fiber 3.9, Sugar 6.5, Protein 10.6

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