RáPIDO SALMóN ASADO
¿El ingrediente secreto de este suculento salmón asado de rápida cocción? Jarabe (sirope) de arce (maple syrup). Ásalo a la parrilla y danos las gracias luego.
Provided by My Food and Family
Categories Recetas de cena
Time 15m
Yield 4 porciones
Number Of Ingredients 5
Steps:
- Calienta la parrilla engrasada a fuego medio-alto.
- Mezcla bien los primeros 3 ingredientes. Reserva mitad de la salsa para utilizar más adelante.
- Coloca el pescado en la parrilla, ubicando la piel para abajo; pincélalo con la mitad de la salsa. Cocínalo 10 min. o hasta que el pescado se desmenuce con un tenedor, pincelándolo a los 5 min. de cocción con la salsa restante.
- Traspasa el pescado a un plato para servir; espolvoréalo con la albahaca.
Nutrition Facts : Calories 220, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
ASADO
Asado, a complex, salty-sour dish of pork shoulder slowly cooked in tomato sauce flavored with garlic, soy sauce and calamansi (a small citrus fruit), is a dish frequently eaten in Pampanga, said to be the culinary capital of the Philippines, and it is often served at large gatherings. This recipe comes from Chad and Chase Valencia, brothers and owners of the Los Angeles restaurant Lasa, who serve their mother's asado alongside turkey and honey-roasted ham at Thanksgiving. The trick to the asado's rich depths is evaporated milk; for a little extra salt and heft, you can add grated queso de bola, the nutty Filipino cheese served during the holidays. Don't skip the overnight refrigeration step, which really allows the flavors to deepen.
Provided by Priya Krishna
Categories soups and stews, main course
Time 11h15m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Divide the pork shoulder into 4 pieces. Pat the pieces dry with paper towels and liberally season all over with salt.
- Heat the oil in a heavy-bottomed pot (choose one with a lid, such as a Dutch oven) over medium-high heat. Sear the pieces of pork on all sides until brown, working in batches if necessary to avoid crowding the pot. Transfer the pork to a plate and pour off all but 2 tablespoons of fat from the pot.
- Reduce the heat to medium, add the onions and garlic to the pot, and cook, stirring occasionally, until translucent, about 4 to 5 minutes.
- Deglaze the pot with 4 cups water and the tomato sauce, then add the calamansi juice, soy sauce and bay leaf and stir to combine. Raise the heat to high and bring everything to boil. Add the browned pork and any juices that have accumulated back to the pot, and reduce the heat to medium-low. (You are looking for a gentle simmer, not a rolling boil.) Cover and simmer until the meat is tender, 2 to 2 1/2 hours. Remove the pot from the heat and let the meat cool in the covered pot until it reaches room temperature.
- Transfer the meat to a separate container, leaving the braising liquid in covered pot. Refrigerate both overnight. The next day, skim the fat off the top of the liquid in the pot; discard the fat.
- Heat the braising liquid to a simmer. Add 1/4 cup of the grated cheese, if using, and the evaporated milk, stirring constantly until well incorporated. Taste and add more cheese if desired to add saltiness and thicken slightly. Season with salt, if needed, and keep warm over low heat.
- Slice the chilled pork shoulder into 1/4-inch slices, cutting against the grain of the meat. Place pork slices in the asado braising liquid and heat until warmed through. Serve hot.
Nutrition Facts : @context http, Calories 831, UnsaturatedFat 35 grams, Carbohydrate 11 grams, Fat 61 grams, Fiber 2 grams, Protein 57 grams, SaturatedFat 20 grams, Sodium 2307 milligrams, Sugar 6 grams, TransFat 0 grams
SALMóN ASADO CON SALSA CREMOSA DE PESTO
En tan solo 20 minutos tendrás este tierno y delicioso salmón con salsa cremosa de pesto. Qué afortunada es tu familia por tenerte a ti.
Provided by My Food and Family
Categories Casa
Time 20m
Yield 4 porciones
Number Of Ingredients 7
Steps:
- Calienta la parrilla a fuego medio.
- Pincelea ambos lados del pescado con aceite; espolvoréalo con sal y pimienta. Ásalo, colocando hacia abajo el lado donde tenía la piel, durante 10 min. o hasta que el pescado se desmenuce fácilmente con un tenedor.
- Cocina y revuelve, mientras tanto, el queso crema y la leche en una cacerola mediana. Hazlo entre 2 y 3 min. o hasta que el queso crema esté completamente derretido y la salsa esté bien mezclada. Incorpora el pesto.
- Sirve el pescado cubierto con la salsa y el perejil.
Nutrition Facts : Calories 350, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PAQUETES DE SALMóN ASADO
Usa tu parrilla para viajar a Asia con este salmón rápido y delicioso. No necesitas maletas, únicamente cuatro ingredientes en un paquete plegado de aluminio.
Provided by My Food and Family
Categories Casa
Time 20m
Yield 4 porciones
Number Of Ingredients 4
Steps:
- Calienta la parrilla a fuego medio-alto.
- Corta el pescado en 4 piezas. Prepara 4 hojas grandes de papel de alumino resistente rociadas previamente con aceite en aerosol y coloca una pieza de salmón en el centro de cada una. Con una cuchara, pon los vegetales sobre el salmón. Pliega el papel de aluminio dándole forma de paquete.
- Ásalos entre 8 y 10 min. o hasta que el pescado se desmenuce fácilmente con un tenedor y los vegetales estén tiernos pero crujientes.
- Corta rendijas en el papel de aluminio para permitir que salga el vapor antes de abrir los paquetes. Rocía todo con el aderezo.
Nutrition Facts : Calories 260, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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