Salmon in Limone Sauce Recipe
Salmon in Limone Sauce
Serves 1 to 2
This recipe comes from Chef Gino Angelini of Angelini Osteria, a renowned Italian restaurant in Los Angeles. It features his jarred limone sauce, a rich yet delicate cream sauce which is lighter and more flavorful than a typical Alfredo sauce. Find it on our grocery shelf with other pasta sauces.
- 1/2 pound salmon fillet
- 4 tablespoons Gino Angelini Limone Sauce
- Extra-virgin olive oil
- 1 clove garlic "in camicia" (whole clove crushed with skin on)
- 1 sprig thyme
- 1 teaspoon finely chopped chives
- Zest and juice of 1 lemon
- Remove skin from salmon and cut into 8 cubes (about 1 inch by 1 inch). Season with salt and pepper on all sides. Set aside.
- Stir limone sauce in the jar to mix well. In a small skillet, heat 4 tablespoons sauce on medium-low heat. If sauce is too thick, add a tablespoon of water.
- In a medium non-stick skillet, heat one teaspoon olive oil on medium-high heat. Add crushed garlic clove and thyme sprig. Add salmon cubes. Cook on one side for 2 minutes; flip and cook for another 2 minutes.
- Top salmon with warm limone sauce. Sprinkle with salt and pepper, and drizzle with olive oil. Garnish with chopped chives, fresh lemon juice, and lemon zest.
Nutrition:Amount Per Serving (Based on 2 Servings)
Total Fat: 15 g
Saturated Fat: 6 g
Trans Fat: 0 g
Cholesterol: 80 mg
Sodium: 190 mg
Carbohydrates: 3 g
Fiber: 0 g
Total Sugar: 1 g
Added Sugars: 0 g
Protein: 26 g
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