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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 370.4
  • Total Fat: 23.6 g
  • Cholesterol: 60.2 mg
  • Sodium: 59.5 mg
  • Total Carbs: 13.2 g
  • Dietary Fiber: 3.4 g
  • Protein: 27.9 g

View full nutritional breakdown of Salmon Salbitxada calories by ingredient
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Salmon Salbitxada

Submitted by: JO_JO_BA

Introduction

Salbitxada sauce is a classic Spanish accompaniment for Summer dishes. Thick, spicy, salty and rich, it's made of ground nuts, peppers, garlic and tomatoes with a glug of olive oil and aromatics thrown in. Baked onto salmon fillets, it is a unique and exotic Catalan main. Salbitxada sauce is a classic Spanish accompaniment for Summer dishes. Thick, spicy, salty and rich, it's made of ground nuts, peppers, garlic and tomatoes with a glug of olive oil and aromatics thrown in. Baked onto salmon fillets, it is a unique and exotic Catalan main.
Number of Servings: 6

Ingredients

    Sauce
    1 oz toasted almonds
    1 oz toasted pistachios
    4 Hungarian wax peppers, seeded and chopped
    1 red bell pepper, seeded and chopped
    8 cloves garlic, minced
    5 large tomatoes, chopped and seeded
    1 tbsp sliced green olives
    2 tbsp minced fresh parsley
    1 tbsp fresh thyme leaves
    2 tbsp red wine vinegar
    2 tbsp sherry (drinking, not cooking)
    1/3 cup best-quality cold pressed olive oil
    black pepper to taste

    Salmon
    24 oz skinless salmon fillet, cut into six 4-oz pieces

Directions

In a food processor, puree the almonds, pistachios, peppers, garlic, tomatoes, olives, herbs, vinegar and sherry until pasty.
With the machine running, drizzle in the olive oil until the mixture forms a spoonable mixture.
Pulse in pepper to taste.
Preheat oven to 250F and line a rectangular baking pan with greased foil or parchment paper.
Place salmon fillets in the pan and spread evenly with the sauce (you can reserve some for serving if you'd like).
Cover the pan and place in the middle of the oven. Bake for 15 minutes.
Raise the heat to 300F, uncover the pan and bake a further 10 minutes.
Let stand 5 minutes before serving.

Serving Size: Makes 6 pieces

Number of Servings: 6

Recipe submitted by SparkPeople user JO_JO_BA.






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