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Prepare this delicious recipe of sautéed salmon on a bed of Eva® beet noodles that makes it the perfect complement and gives an incredible color to your dish. The best thing is that it is served with a rich honey and chipotle sauce. You will be fascinated!
2 tablespoons Chile chipotle milled, for the sauce
2 tablespoons rice vinegar, for the sauce
1 tablespoon ginger, finely chopped, for the sauce
2 tablespoons soy sauce, for the sauce
2 tablespoons cornstarch, for the sauce
1/4 cups Water, for the sauce
1/4 cups lemon juice, for the sauce
2 tablespoons Sriracha sauce, for the sauce
2 tablespoons butter
4 salmon fillets, 150 gc / u approximately
to taste salt and pepper
1/2 cups cherry tomato, of colors, divided into halves
3/4 cups Bell pepper, of colors, in julianas
1 bunch asparagus, in Little pieces
1 1/2 tablespoons butter
2 packages Noodles by Betabel Eva®
1 yellow lemon, in segments, to accompany
Preparation
For the sauce, in a pot cooks the honey with the chipotle chili, the vinegar, the ginger, the soy sauce and the garlic. While it is boiling, hydrate the starch with the water in a bowl and pour in the sauce, add the lemon juice and the sriracha. Cook until thick and season.
Seal the salmon in a pan over medium heat with the butter and season with salt and pepper. Add the tomatoes, peppers and asparagus and cover with a little sauce to glaze, cook a few more minutes and remove from the pan.
Cook Betabel Eva® Noodles with butter until softened, add a little of the sauce and cook 3 more minutes. Rectify seasoning.
Serve a bed of Noodles from Betabel Eva®, add a filet of salmon and vegetables. Accompany with yellow lemon
PRESENTATION
Serve the salmon on the bed of beet noodles, decorate with slices of fresh lemon.
TIPS
Use ground chipotle chile if you do not have ground marinated.
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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.
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