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Mónica Mateos

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Salmon with Hibiscus Sauce

20 mins
10 mins
Low
4.5
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If you are a salmon lover you have to try this recipe, in just 3 steps you will have a rich and juicy salmon with hibiscus and chile serrano sauce, with a spectacular acid touch. It is an excellent way to use the flowers of your hibiscus tea of the week and have a sophisticated dish in a two second.
Learn more about Mónica Mateos

Ingredients

2 portions
  • 1 tablespoon oil
  • 1 tablespoon red onion, finely chopped
  • 2 teaspoons shallot, finely chopped
  • 2 serrano peppers
  • 1 cup Hibiscus flower, Cooked
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons sugar
  • 2 salmon fillets, skin removed, 200g each
  • 1 tablespoon olive oil
  • to taste salt and pepper
  • to taste Salad, to serve

Preparation

For the sauce, in a deep frying pan or in a pot, heat the oil and cook the purple onion, the shallot, the serrano peppers, and the cooked hibiscus flower. Add the balsamic vinegar and sugar and cook 10 minutes or until integrated. Season to taste and set aside.
In a pan, cook the salmon with the olive oil, salt and pepper.
Serve the salmon on a plate and cover with the hibiscus sauce. Serve with a fresh salad.

PRESENTATION

Serve the sauce on the salmon and serve with white rice.

TIPS

You can make also bake your salmon and it will also be delicious.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (2)
Cristina Quintanilla García
29/07/2018 13:22:00
Escribe un comentario...
efren palomino
20/05/2018 19:49:09
me quedo delicioso aunque no fue con salmón, pero fue con filete acompañado con sopa de arroz blanco y ensalada verde con frutos frascos y un vino tinto seco..... mmmmmmm

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