Recipe #5713
Atlantic Salmon Tournedos with Coconut-Clementine Sauce
| Preparation: | 10 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 30 min |
| Total: | 40 min |
6
servings
servings
| Category: | Fish and Seafood |
| Subcategory: | Fish |
| Source: | Académie Culinaire |
Wine & food pairing
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Recipe ingredients
- 1 1/2 lb (700 g) Prêt-à-cuire Atlantic Salmon Tournedos
- 4 clementines, zest and juice
- 1/4 tsp. (1 mL) Irresistibles paprika*
- 2 Tbsp. (30 mL) chopped fresh chives
- 1/2 cup (125 mL) coconut milk
- 1 cup (250 mL) brown rice*
- 2 cups (500 mL) cold water
- Salt and pepper to taste
Preparation
Preheat oven to 350°F (180°C).
Place salmon tournedos in a baking dish or ovenproof skillet.
Mix paprika and chives with clementine juice.
Pour over trout, and add coconut milk.
Bake for 30 minutes.
Halfway through cooking time, prepare rice according to package instructions and add zest.
Keep hot.
Take salmon out of the oven and collect sauce, reducing it for a few minutes if necessary. Season to taste.
Slice salmon and remove string.
Suggestion
Serve with sauce and rice.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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