Salmon Cardenal

lucia guadalupe gutierrez escobedo
lucia guadalupe gutierrez escobedo
Salmon fillet on a bed of parmesan sauce, shrimp, and a side of vegetables.
Reviewed by Editorial Team of Kiwilimón
5
|
1 comentarios
7
Favorites
Collections
Planner
Grocery List
Ingredients
1
Servings
  • 220 grams salmon, in 1 piece
  • 1/2 cups bechamel sauce
  • 3 tablespoons Parmesan cheese 3 tablespoons Parmesan cheese
  • 4 shrimp
  • soybean sprouts
  • bell pepper
  • carrot, cooked carrot, cooked
  • button mushrooms button mushrooms
  • pepper, to taste pepper, to taste
  • 2 tablespoons vegetable oil 2 tablespoons vegetable oil
Preparation
40 mins
0 mins
Medium
  • Place the salmon in the pan with butter and a little oil over medium heat, and let it cook to your liking.
  • In another pan, with butter and oil, the diced vegetables will be sautéed. Season to taste and leave them crispy; at the end, add the shrimp, ensuring they are not overcooked. Remove from heat and set aside.
  • Add the parmesan cheese to the béchamel and cook over low heat until the cheese melts.
  • To plate, spread the parmesan sauce in a mirror on the plate; place one shrimp in each of the four corners, in the center add the vegetable side, and top with the cooked salmon.
  • And it turns out disgustingly DELICIOUS.... :)

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by