Cilantro Salmon With Smoky Tomato-Habanero Lasagna Recipe

Posted by
Rate It!
Cilantro Salmon With Smoky Tomato-Habanero Lasagna
Add your photo!
Ingredients
14
Count
Nutrition
618
Calories
Total time
60
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Heat a grill to medium high heat.
  2. Lay the tomatoes, habanero chiles, and unpeeled garlic on the grill (you can use a perforated grilling pan or sheets of perforated foil so nothing falls through the grates).
  3. Cook turning regularly until everything is soft, blackened and blistered about 8-10 minutes, and then set aside to cool.
  4. In a blender or food processor, blend the olive oil with the two cloves of peeled garlic, 2/3 cup of chopped cilantro, and 1 tsp of salt.
  5. Smear the mixture over both sides of the salmon.
  6. Lay the salmon on the hottest part of the grill, when it is marked, flip it and mark the other side, the salmon should still be rare.
  7. Remove the salmon and place on a cooling rack set over a plate.
  8. Preheat oven to 375°F.
  9. When the grilled vegetables are cooled, peel the tomatoes and garlic and discard the peels.
  10. In a blender or food processor blend the tomatoes, garlic, and peppers to a coarse puree, you should have about 4 cups, stir in enough water to bring the mixture up to 6 cups, season with salt to taste.
  11. Remove 1 cup of the salsa and set aside.
  12. Mix the ricotta, half the creme fraiche, the eggs, and the rest of the chopped cilantro.
  13. Spray a 9x13 inch baking pan with some non-stick spray and spoon about a quarter of the salsa over the bottom.
  14. Arrange 4 pasta sheets over the sauce.
  15. Spoon another 1/4 of the salsa over the noodles.
  16. Spoon 1/2 of the ricotta creme fraiche mixture over the salsa.
  17. Make another layer using 4 pasta sheets, another 1/4 of the salsa, and the remaining ricotta mixture.
  18. Make a final layer of 4 pasta sheets, the remaining salsa, and all of the shredded cheese.
  19. Cover the lasagna with foil and bake for 45 minutes, then uncover and bake until the cheese is browned, about another 10 minutes, then pull out of the oven and cover again and let rest.
  20. While the lasagna is resting, simmer the reserved cup of salsa and add enough broth or water to give it a saucy consistency.
  21. Reheat the salmon in the oven for about 5-10 minutes depending on how done you like it.
  22. Serve the pieces of lasagna topped with the salmon fillets, with small scoops of the remaining creme fraiche on top, and sprinkle with chopped cilantro if desired.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 618.09 Kcal (2588 kJ)
Calories from fat 434.44 Kcal
% Daily Value*
Total Fat 48.27g 74%
Cholesterol 191.23mg 64%
Sodium 477.33mg 20%
Potassium 1141.24mg 24%
Total Carbs 18.43g 6%
Sugars 12.02g 48%
Dietary Fiber 3.46g 14%
Protein 28.37g 57%
Vitamin C 50.5mg 84%
Iron 0.7mg 4%
Calcium 292mg 29%
Amount Per 100 g
Calories 105.79 Kcal (443 kJ)
Calories from fat 74.36 Kcal
% Daily Value*
Total Fat 8.26g 74%
Cholesterol 32.73mg 64%
Sodium 81.7mg 20%
Potassium 195.33mg 24%
Total Carbs 3.15g 6%
Sugars 2.06g 48%
Dietary Fiber 0.59g 14%
Protein 4.86g 57%
Vitamin C 8.6mg 84%
Iron 0.1mg 4%
Calcium 50mg 29%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 15.7
    Points
  • 17
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top