Ingredients:
1 1/2 Cups Of Fresh Made Carrot Juice
14 Ounces Of Premium Boneless Skinless Salmon Fillet
2 Large Fresh Sliced Peeled Carrots
3 Tablespoons Of Fresh Squeezed Lemon Juice
1 Medium Size Fresh Sliced Zucchini
1/2 Teaspoon Of Dried Tarragon
1 Teaspoon Of Fresh Ground Cinnamon
1 Tablespoon Of Madras Curry Powder
Information:
Serving Size 2
390 Calories Per Serving
13 Grams Of Fat
Preparation Instructions:
Frank from Dallas Texas was kind enough to email me this extremely unique and delicious salmon with carrot juice recipe. For step one you will need to take out a large nonstick cooking skillet. Pour into the skillet the fresh made carrot juice, fresh ground cinnamon powder, and Madras brand curry powder. Bring these ingredients to a boil over medium heat while stirring steadily. Next you will want to reduce the heat to low and then let the carrot juice simmer until it starts to thicken. This process should take anywhere from fifteen to twenty minutes to achieve. I should mention that with regard to the carrot juice, do try and make it yourself at home for the optimal flavor. Just run some carrots through your juicer, it's that simple. Moving along, now that your carrot juice is thick and syrup like, stir in the fresh squeezed lemon juice and dried tarragon. Once those last two ingredients have been stirred in, you will then want to remove the skillet from the heat source. Next you will want to steam your premium boneless skinless salmon fillet for seven to eight minutes or until it's totally cooked. Next you will want to take out a new saucepan and then cook your carrots and zucchini in salted water until they are nice and tender. Place your cooked salmon on to a serving plate, drizzle the carrot juice mixture over the top of it, and to each side of it dish out the carrots and zucchini. That concludes this awesome recipe, I hope you all enjoyed it. Please be sure to check out our other recipes.
