Salmon Seviche with Orange, Capers, and Roasted Poblano Chiles

Name: Salmon Seviche with Orange, Capers, and Roasted Poblano Chiles
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 Tbsps capers, rinsed and drained; 8 servings Garnish: fresh cilantro; 79 milliliters fresh cilantro, chopped; 2 lightly packed cups frisée lettuce; 158 milliliters fresh lime juice; 1 large orange; 158 milliliters fresh orange juice; 2 larges poblano chiles; 1 medium red onion, chopped into 1/4-inch pieces; 454 grams skinless salmon, cut into 1/2-inch cubes; 1 teaspoons salt

You can never have too many main course recipes, so give Salmon Seviche with Orange, Capers, and Roasted Poblano Chiles a try. This recipe covers 13% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 12g of protein, 4g of fat, and a total of 116 calories. This recipe serves 8. It is a good option if you're following a gluten free, dairy free, and primal diet. Head to the store and pick up lime juice, garnish: cilantro, orange, and a few other things to make it today. To use up the lime juice you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Combine salmon and next 3 ingredients in a stainless steel or glass bowl. Cover and refrigerate 2 hours. (Salmon will be opaque on the outside and translucent pink inside.)

Ingredients you will need

Salmon

Equipment you will use

Bowl

Drain all but 1/4 cup of juice.

Ingredients you will need

Juice

Broil chiles on an aluminum foil-lined baking sheet 5 inches from heat (with electric oven door partially open) about 5 minutes on each side or until peppers look blistered.

Ingredients you will need

Peppers

Chili Pepper

Equipment you will use

Aluminum Foil

Baking Sheet

Oven

Let stand 10 minutes. Peel peppers; remove and discard seeds and stem.

Ingredients you will need

Peppers

Seeds

Cut into 1/4-inch pieces, and stir into salmon mixture.

Ingredients you will need

Salmon

Peel orange with a sharp knife to remove rind and white pith.

Ingredients you will need

Orange

Beef

Equipment you will use

Knife

Cut into segments, discarding any seeds. Halve segments; add to salmon mixture. Stir in capers, cilantro, and salt. Cover and refrigerate until ready to serve.

Ingredients you will need

Cilantro

Capers

Salmon

Seeds

Salt

Divide the frise among 8 martini glasses or serving bowls. Spoon seviche into center of frise; garnish, if desired.

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Martini

Equipment you will use

Bowl

Serve with crackers or crostini.

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Crackers

Crostini

Equipment

Ingredients

Servings:

2Tbsps

capers, rinsed and drained 8servings

Garnish: fresh cilantro 79milliliters

fresh cilantro, chopped 2

lightly packed cups frisée lettuce 158milliliters

fresh lime juice 1large

orange 158milliliters

fresh orange juice 2larges

poblano chiles 1medium

red onion, chopped into 1/4-inch pieces 454grams

skinless salmon, cut into 1/2-inch cubes 1teaspoons

salt

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try 7Cellars Elway's Reserve Chardonnay. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 28 dollars per bottle.