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Nutrition Facts
Serving Size 170 g
(Approx. 4 Servings)
Amount Per Serving
Calories 330 Calories From Fat 220
% Daily Value*
Total Fat 24 g 37%
Saturated Fat 4.5 g 23%
Trans Fat 0.0 g
Cholesterol 60 mg 20%
Sodium 550 mg 23%
Total Carbohydrate 3 g 1%
Dietary Fiber 1 g 4%
Sugars 1 g
Protein 24 g
Vitamin A 2% Iron 4%
Vitamin C 10% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Roasted Salmon with Serrano Mignonette

Prep Time
1 hour
Cook Time
20 minutes
Total Time
1 h 20 m
4  People


Recipe makes 4 Servings

1/3 cup(s) shallots, minced
2 serrano peppers, stems removed, seeds removed or left in depending on heat preference
1 Tsp cracked black pepper, divided use, plus more as needed
1/2 cup(s) red wine vinegar
16 Oz fresh organic salmon
1 Tsp kosher salt, plus more as needed
1 Tsp coriander
2 Tsp Texana Brand Smoked Mesquite Olive Oil, plus 2 tbsp for mignonette
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In a small container or bowl, combine shallots, serranos, black pepper and red wine vinegar together.
Mix well and press down with a spoon to ensure everything is submerged in red wine vinegar, Refrigerate for at least 30 minutes, an hour or more is best.
Preheat oven to 400˚F.
Season salmon with salt, pepper and coriander. Drizzle with olive oil and bake for 15 to 20 minutes depending on thickness or until cooked to your desired doneness.
Allow salmon to rest 10 minutes after cooking, meanwhile add olive oil to mignonette, mix with spoon and season with salt to taste.
Serve salmon and drizzle with mignonette as needed. Store leftover mignonette in refrigerator for up to 3 days.
Chef's Note: This mignonette is good for use on almost anything, from adding to meats, shellfish or adding it to rice to brighten up the flavor.


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