Citrus-Poached Salmon
This bright dish stars flaky salmon gently poached in herb-citrus oil. It rests over a bed of quinoa mixed in with roasted zucchini and piquillo peppers. On the side: a zippy salsa verde and squeeze of lemon to tie it all together.
Nutritional facts
Protein
42g
Carbs
34g
Calories
1000kcal
Fat
80g
Ingredients
Zucchini, Salmon, Canola and Olive Oil Blend, Quinoa, Canned Piquillo Peppers, Extra Virgin Olive Oil, Italian Parsley, Lemon, Basil, Shallot, Lemon Juice, Red Wine Vinegar, Orange Zest, Capers, Lemon Zest, Kosher Salt, Mint, Garlic, Tarragon, Rosemary, Thyme, Black Pepper
Contains fish.
Reviews
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About Sandra Cordero
Chef Sandra Cordero is a champion of Spanish cuisine, culture & hospitality in Los Angeles. Growing up half-Spanish & half-Dutch, Chef Cordero spent her school years in Amsterdam & her summers in Spain on the family farm in Galicia. She started working in restaurants as a teenager, traveled the world in her 20’s & ended up in NYC.Her culinary career began in Los Angeles, where she worked for many acclaimed chefs before opening her own restaurant, Gasolina Cafe. There, she introduced Paella Nights to LA & kept Valley residents’ bellies full with Spanish-inspired, seasonal all-day staples for more than a decade.
At her Santa Monica restaurant & tapas bar, Xuntos, which means “together,” she serves authentic & modern Tapas, sharing her passion for Spanish food with much-loved family recipes from her summers in Spain. She is an advocate for equality in her industry, a co-founder of Regarding Her, which supports women in hospitality, and a member of The World Central Kitchen Chefs Corps, feeding her community when they are most in need.
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