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Chilean   -   Medallions De Salmon   adapted from Three Generations of Chilean Cuisine by M Umana-Murray

  • 2 Large Salmon Steaks
  • 1 Medium Seville Orange
  • 1 Tablespoon Olive Oil
  • 2 Tablespoons Unsalted Butter
  • 1 Tablespoon Tomato Puree
  • Black Pepper -- to taste
  • 1 Teaspoon Cilantro -- finely chopped
  • 2 Slices Orange -- for garnish
Directions Marinate medallions in orange juice for an hour.
Saute in oil, browning on both sides. Pour in marinade. Cook until fish is tender. Soften butter and mix with tomato puree, pepper and cilantro. drizzle over each medallion. Garnish with orange slices and serve.
Serves 2
Time to Make 0:00

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