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Wild Salmon Vera Cruz with Grilled Asparagus and Watercress Recipe


Atkins Wild Salmon Vera Cruz with Grilled Asparagus and Watercress
10.5g
Glucides nets Atkins™
Prep Time:20 Minutes
Style:Mexican
Cook Time:10 Minutes
Phase:Phase 2
Difficulty:Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

27.1g

Protein

59.2g

Fat

7.9g

Fiber

732.8cal

Calories

calculatorComment sont calculés les glucides nets?

INGREDIENTS

  • 12spear, medium (5-1/4" to 7" long)Asparagus
  • 7tablespoonExtra Virgin Olive Oil
  • 1tspSalt
  • 1tspBlack Pepper
  • 1lbWild Atlantic Salmon
  • 0 1/2cup, choppedSweet Red Peppers
  • 10cloveGarlic
  • 0 1/2cup, choppedOnions
  • 3medium whole (2-3/5" dia)Tomatoes
  • 2010 smallGreen Olives
  • 8fl ozSauvignon Blanc Wine
  • 2tbspButter
  • 2cup, choppedWatercress

DIRECTIONS

The salmon is pan roasted, making for easy clean-up. While the flavor of wild salmon is superior, a less expensive alternative is farm-raised salmon. The trade winds of Spain led directly to Vera Cruz, where the native people incorporated European ingredients such as olives, capers and other foods into their cuisine, giving it a European flavor.

  1. Preheat the grill or broiler.
  2. Toss the asparagus spears with 3 tablespoons of virgin olive oil and salt and pepper. Grill until just tender, about 3-4 minutes, rolling periodically. Set aside and keep warm. 
  3. Meanwhile, rinse and spin dry the watercress. Set aside. 
  4. Heat 3 tablespoons of the olive oil in a large sauté pan or skillet over medium-high heat.
  5. Sprinkle the salmon with salt and pepper. Place it in the pan flesh side down, and sear until brown, about 2–3 minutes. Flip the salmon over.
  6. Add the bell peppers, thinly sliced garlic, onions, chopped tomatoes and wine to the pan; bring to a simmer. Cook, uncovered, until the salmon is medium rare, about 4-5 minutes.
  7. Add the olives and butter, swirling the butter constantly until it is incorporated; check the seasonings and add more salt and pepper to taste. 
  8. Toss the watercress with 1 tablespoon extra-virgin olive oil and salt. 
  9. To serve, place 3 spears of asparagus on each plate. Top with a piece of salmon and one-quarter of the sauce, spreading it out evenly. Add one-quarter of the watercress to each plate.

This recipe was created for Atkins by chef Ian Clark.

Cooking Tip

Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

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