Ingredients
- 4 radicchio chiffonnade (cut)
- 350 gr asparagus steamed
- 290 gr salmon fillet (cut)
- 160 ml grapefruit juice (fresh)
- 80 ml carrot juice
- 80 gr soba noodles
- 30 gr slivered almonds
- 16 ml teriyaki sauce thinned
- 5 ml flavored mustard orange ginger
- 3 gr cornstarch
- 2 ml soy sauce
- 1 ml sesame oil for fragrance
- some black pepper
In a bowl, whisk together all the sauce ingredients and set aside.
Cut the salmon into serving pieces, equally sized so that they will cook evenly.
Heat nonstick skillet over high. Remove from heat and spray lightly with vegetable coating, if using. Return to the burner and add the salmon, sear well on one side (about 6 to 8 mins) then turn to sear the second side. Make room in the skillet to toast the almonds for about 1 to 2 mins. Pour on the sauce mixture; turn the heat to medium and cook, covered, for about 3 to 4 minutes. Test for doneness; add a little water to the reducing sauce if necessary.
Remove from the pan and cut each serving into fourths. Serve with a pasta dish or rice. Place fish on top and pour the sauce over that. Top with plenty of cracked pepper and cilantro. Serve a steamed vegetable to balance the meal.
* Cook and drain thin soba noodles; saute chiffonnade of radicchio in a sprayed, moderately hot wok; add the cooked noodle and toss with thinned teriyaki style cooking sauce (such as Sagawa brand).
12.9% CFF 498 CALS, 7.5 G FAT as listed (MC estimate)
