Pan-seared Salmon with Julienned Nectarines and Avocados
Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Salmon | 100g cooked | 208 |
| Lime | juice of 1 lime (44ml) | 11 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Leaf | not in our table | 0 |
| Nectarine | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 8 attractive lettuce leaves such as red leaf or green leaf
- 4 nectarines, pitted and julienned
- 2 avocados, peeled, pitted and cut into thin slices
- 2 tbsp lime juice, about 3 limes
- 2 tbsp minced chives
- 4 salmon fillets, each about 1/2 inch thick
- 1 tsp salt
- 1 tsp freshly-ground black pepper
- =
Directions
Divide the lettuce leaves evenly among 4 dinner plates and arrange them along the edge. Add the nectarines and the avocados and drizzle with the lime juice. Sprinkle with the chives. Season the fillets with the salt and pepper. In a large frying pan, heat the butter over medium-high heat. When it foams, add the fillets and cook about 3 minutes. Turn and cook about 30 seconds, then add the wine, scraping up any bits clinging to the pan. Reduce the heat to low, cover and cook another 2 minutes, or until the salmon is just cooked through and flakes when pierced with a fork. Place a fillet on each plate, alongside the avocados and nectarines. Drizzle with any pan juices. Makes 4 servings. Recipe and photo reprinted with permission from California Tree Fruit Agreement