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Atlantic Salmon Tournedos with Coconut-Clementine Sauce https://www.metro.ca/userfiles/image/recipes/tournedos-saumon-sauce-coco-clementines-5713.jpg PT10M PT30M PT40M
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.
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1/2 lb (225 g) Prêt-à-cuire Atlantic salmon tournedos 4 clementines, zest and juice 1/4 tsp. (1 mL) 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
Atlantic Salmon Tournedos  with Coconut-Clementine Sauce

Atlantic Salmon Tournedos with Coconut-Clementine Sauce

Rate this recipe
3 Votes
  • Gluten-free
  • Lactose-free
6
portions
0:10
Preparation
0:30
COOKING
0:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1/2 lb
    (225 g)
    Prêt-à-cuire Atlantic salmon tournedos
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  • 4
    clementines, zest and juice
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    CLEMENTINES | CANARY MELONS

    CLEMENTINES | CANARY MELONS

    $2.49 ea.

    2 lb PRODUCT OF MOROCCO OR PERU | PRODUCT OF BRAZIL GOLDENBERRIES 200 g PRODUCT OF COLOMBIA


  • 1/4 tsp.
    (1 mL)
    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
Imprimer ma sélection

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.

Source : Académie Culinaire

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