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Salmón Provenҫal

Categoría
Pescados y mariscos
Dificultad
Fácil
Porciones
1

Ingredientes

  • 1 filete de salmón fresco
  • 2 cucharadas de aceite de oliva
  • 1 cucharada de mantequilla
  • ¼ taza de vinagre balsámico
  • 2-3 dientes de ajo majados
  • 1 taza de vino blanco seco
  • 2 ramitas de romero fresco
  • ¼ taza de puerro picado
  • 1 cebolla blanca cortada en julianas
  • ½ taza de aceitunas Kalamata
  • 1 cucharadita de alcaparras
  • 2 tomates cortados en cubos y sin semillas
  • 1 pimiento morrón rojo cortado en julianas
  • 2 limones
  • Sal y pimienta al gusto
  • Papel de aluminio

Preparación

  1. Derrita la mantequilla junto con 1 cucharada de aceite de oliva en una ollita o sartén a fuego bajo.
  2. Coloque el pescado sobre una hoja de papel de aluminio (el suficiente para luego cubrirlo completo) y sazone por ambos lados con sal y pimienta; agregue por arriba del pescado la mantequilla derretida con el aceite.
  3. Reserve.
  4. Aparte, coloque en una sartén el vinagre y los ajos y lleve a cocinar por unos minutos hasta que el vinagre empiece a reducir; luego agregue el romero y cocine por unos 2 o 3 minutos más o hasta que reduzca a la mitad.
  5. Luego agregamos la cebolla, alcaparras, pimiento morrón, aceitunas y la mitad del puerro, y cocinamos por unos minutos.
  6. Retiramos del fuego y bañamos con el zumo de 1 limón.
  7. Esta mezcla se la incorporamos al pescado previamente sazonado y lo cubrimos con el papel de aluminio.
  8. Llevamos al horno tapado por unos 15 minutos.
  9. Destapamos y comprobamos la cocción.
  10. Incorporamos los tomates previamente bañados con el zumo de 1 limón, y dejamos cocinar por unos 5-10 minutos más (esto dependerá de la cocción del pescado y del tipo de horno).
  11. Retiramos del horno y agregamos un poco de aceite de oliva por encima y el resto del puerro.