Salmon with hot sauce lima

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  • Salmon: 4 Slices
  • Files: 2
  • New potatoes: 8
  • Eggs: 2 (gems)
  • Grated ginger: The taste
  • Unsalted butter: 60 g
  • Corn starch: taste.
  • Vegetable broth: 1 Cup
  • Salsa: The taste
  • Salt and pepper: The taste


Wash well the slices of salmon and dry on absorbent paper. Tempera-if, then, with white pepper and salt to taste. Reserves. Meanwhile, peel and wash the potatoes, baking-the steam with a sprig of parsley. When they are ready, tempera-if the potatoes with salt. Cut strips of lemon and cock-in juliana. Squeeze the juice of files and reserves. Passes-if the fish by the corn starch, watering with the lime juice, sprinkles with grated ginger. In a frying pan, melt the butter and brown-the salmon.

Then, it takes the fish to a container, keeping you warm, and covered with aluminum foil. In a frying pan where alourou salmon, add the lime juice, egg yolks diluted in the broth and a little corn starch. Lie down, still, the juliana of the bark of lima, moves carefully and is justified, if it is necessary, salt and pepper. Moves continuously the sauce until this thicken. Irrigation-the salmon with this sauce and sprinkles with salsa. With the potatoes.

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