Tapas Spanish Appetizers/Anne Wilson 2000

Tapas-Marinated Salmon Fillet
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
8-10 40 minutes + overnight marinating 25 minutes 130 N/A 14g N/A 1.6g 1g 0mg


INGREDIENTS:
MARINADE: 1/2 cup extra virgin olive oil 1/4 cup white wine vinegar 2 tablespoons chopped fresh flat-leaf parsley
pinch paprika 2 lb salmon fillet 1 small red sweet bell pepper
2 pickled onions, finely chopped 2 pickled sweet gherkins, finely chopped



1 To make the marinade, whisk all the ingredients with some salt and pepper in a bowl and set aside.
2 Cut the salmon in half and place in a lightly greased steamer. Fill a saucepan half full of water, bring to a boil and sit the steamer on top. Steam, covered, for 10-12 minutes, or until the salmon is tender and cooked through. The flesh should flake easily yet still be moist. Place a pancake turner between the skin and flesh of the salmon and lift the salmon so the skin comes away. Peel away any remaining skin.
3 Place the salmon in a nonreactive dish to fit tightly in a single layer. Stir the marinade, then pour it over the hot salmon. Cover and refrigerate overnight.
4 Preheat the broiler. Cut the red pepper into quarters. Broil, skin-side-up, until the skin blackens and blisters. Place in a plastic bag and allow to cool, then peel away the skin. Slice thinly.
5 Remove the salmon from the refrigerator 30 minutes before serving. Lift out of the marinade (reserving the marinade) and cut into 1-3/4 inch pieces. Place the salmon in a dish and pour the marinade over. Sprinkle with the onion and gherkins and garnish each piece with a strip of red pepper.

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