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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Using either non-stick cooking spray or butter, lightly grease a large baking tray. | 2. In a sealable container combine olive oil & lemon juice, then add salmon & marinate 2-3 hours in the refrigerator. | 3. When salmon is ready, wash lettuce leaves & place them on a large round serving plate. | 4. Remove salmon from marinade & cut into strips about 3/4-inch thick, then place them on the prepared baking tray. | 5. Place baking tray under the grill for not more than a minute or so, turning the salmon once so that it will cook on both sides. | 6. Place salmon strips on top of the lettuce leaves & sour some of the marinade onto it, adding a few drops of white wine vinegar, along with salt & pepper. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salmon	1	lb		-	-	-	-
extra virgin olive oil	2	tablespoons		-	-	-	-
lemon	1			1.2808	0.4116	0.0486	0.0132
lettuce	4 -6			0.0	0.0	0.0	0.0
white wine vinegar	1	dash		-	-	-	-
salt	1/4	teaspoon		-	-	-	-
pepper	1/8	teaspoon	ground	0.7216	0.1839	0.0299	0.0094

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.