Wild Alaskan Salmon with Lamb Sausage, Manila Clams, Sugar Snap Peas, Fingerling Potatoes and Salsa Verde Recipe

Posted by
Rate It!
Wild Alaskan Salmon with Lamb Sausage, Manila Clams, Sugar Snap Peas, Fingerling Potatoes and Salsa Verde
Add your photo!
Ingredients
17
Count
Nutrition
938
Calories
Total time
70
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. In food processor, chop garlic and anchovies. Add the parsley leaves and capers and chop. With the motor running, slowly add the olive oil. Add the lemon juice and puree until desired smoothness. Season with salt and pepper, to taste.
  2. Start potatoes in cold salted water. Bring to a simmer cook until tender, 10 to 15 minutes. Drain, put on a sheet pan and refrigerate until cool. When cool, cut crosswise into 1/4-inch thick disks.
  3. Preheat oven to 400 degrees F.
  4. Roast sausage links on a sheet pan and place in the oven until cooked through, about 10 minutes. Quarter links lengthwise, then cut crosswise into 1/4-inch circles.
  5. For the peas, lightly grasp stem end of pea and pull down removing stem and stringy section on flat side.
  6. Generously season the salmon with sea salt and freshly ground black pepper. Preheat skillet large enough to comfortably fit all salmon steaks. Add enough vegetable oil to coat the bottom of the pan. Place salmon in pan skin side down (listen for the sizzle signaling pan is hot enough, if the pan does not sizzle wait to add fish) and let sear until skin is crispy, about 4 minutes. Turn salmon over and let sear additional 3 to 4 minutes until salmon is nice and browned. Remove from pan and set skin side down on a sheet pan. Pour excess fat out of pan. Add sausage, clams, potatoes and peas. Let cook for 1 minute then add garlic, white wine and butter. Season with salt and pepper and let simmer on stove top until all clams open (add a little more wine or water, if needed, to keep dish saucy). When clams begin to open put salmon in oven until cooked to desired doneness, about 2 minutes depending on thickness.
  7. To plate: Evenly distribute clams, broth and vegetables into large pasta bowls. Drizzle with salsa verde and place salmon on top. Enjoy with medium bodied white wine or light bodied red wine and good friends.
  8. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 937.68 Kcal (3926 kJ)
Calories from fat 696.82 Kcal
% Daily Value*
Total Fat 77.42g 119%
Cholesterol 68.31mg 23%
Sodium 428.72mg 18%
Potassium 270.36mg 6%
Total Carbs 27.19g 9%
Sugars 2.78g 11%
Dietary Fiber 2.16g 9%
Protein 19.39g 39%
Vitamin C 47.9mg 80%
Vitamin A 0.6mg 21%
Iron 54mg 300%
Calcium 34.1mg 3%
Amount Per 100 g
Calories 204.45 Kcal (856 kJ)
Calories from fat 151.93 Kcal
% Daily Value*
Total Fat 16.88g 119%
Cholesterol 14.89mg 23%
Sodium 93.48mg 18%
Potassium 58.95mg 6%
Total Carbs 5.93g 9%
Sugars 0.61g 11%
Dietary Fiber 0.47g 9%
Protein 4.23g 39%
Vitamin C 10.4mg 80%
Vitamin A 0.1mg 21%
Iron 11.8mg 300%
Calcium 7.4mg 3%

* 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

  • 24.8
    Points
  • 24
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Total Fat

Also Try

Share Recipe

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