Salmon "Martini"

The curly green in this recipe is frisee. Any green, such as escarole or curly endive, can be substituted. Layer it with salmon, avocado, and tomatoes for a appetizer in a cocktail glass.

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5 users rated this recipe an average rating of 3.5
Makes:
2 servings
Prep:
20 mins
Bake:
10 mins 425°F
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Salmon "Martini"

Ingredients
 
Nonstick cooking spray
4
ounces salmon filet, 3/4 to 1-inch thick
1/2
a medium avocado, pitted, peeled and sliced
1/4
small cucumber, halved, seeded, and cut into spears
1/2
cup grape or cherry tomatoes, halved
1/2
cup frisee, escarole, or desired lettuce leaves
2
tablespoons fresh lemon juice
2
teaspoons olive oil
 
Freshly ground black pepper

Directions

  1. Preheat oven to 425 degrees F. Lightly coat shallow baking pan with cooking spray.
  2. Sprinkle salmon with salt and pepper. Bake 10 to 12 minutes or until fish flakes when tested with fork. Remove from oven, cool in pan 10 minutes. Remove skin from salmon; discard. Break salmon in large chunks. Using a metal spatula, transfer salmon to plate. Chill 30 minutes.
  3. In martini glasses or small bowls arrange salmon, avocado, cucumber, tomatoes, and frisee. Combine lemon juice and olive oil; drizzle over salmon mixture. Season to taste with pepper. Cover; chill until serving time. Makes 2 servings.

Nutrition Facts

(Salmon "Martini")
    Per serving:
  • 198 kcal cal.,
  • 13 g fat
  • (2 g sat. fat,
  • 2 g polyunsaturated fat,
  • 8 g monounsatured fat),
  • 30 mg chol.,
  • 50 mg sodium,
  • 9 g carb.,
  • 4 g fiber,
  • 3 g sugar,
  • 13 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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