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Lj's New Zealand Salmon in Jelly

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Recipe

 

Yield

2 servings

Prep

2 hrs

Cook

20 min

Ready

2 hrs
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
6 pounds salmon
fresh
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6 tablespoons butter
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3 each lemons
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1 x salt
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1 x black pepper
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Ingredients

Amount Measure Ingredient Features
2.7 kg salmon
fresh
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9E+1 ml butter
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3 each lemons
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1 x salt
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1 x black pepper
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Directions

Clean salmon and remove head, tail and fins.

Cut the salmon into 1 lb steaks (not fillets).

Place 1 salmon steak onto a sheet of foil, squeeze the juice of ½ a lemon, spread 1 tablespoon of butter plus salt and pepper on the salmon.

Wrap the salmon steak tightly in the foil (heavy duty) so as to make the best water tight seal as possible.

Repeat for each steak.

Boil the packages in water for 20 minutes.

Remove and place in the freezer for an hour then refrigerate for 2 hours.

When ready to serve, unwrap the salmon steaks carefully on a large platter and cover with warm Hollandaise Sauce.

To accompany the salmon, this dish should be served with new baby potatoes which have been boiled with mint leaves, and fresh garden peas, plus a palatable white wine.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 765g (27.0 oz)
Amount per Serving
Calories 113548% from fat
 % Daily Value *
Total Fat 60g 93%
Saturated Fat 17g 87%
Trans Fat 0g
Cholesterol 420mg 140%
Sodium 422mg 18%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 7%
Sugars g
Protein 272g
Vitamin A 16% Vitamin C 56%
Calcium 10% Iron 32%
* based on a 2,000 calorie diet How is this calculated?
 

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