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Nutrition Facts
Serving Size 130 g
(Approx. 2 Servings)
Amount Per Serving
Calories 210 Calories From Fat 140
% Daily Value*
Total Fat 16 g 25%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 15 mg 5%
Sodium 790 mg 33%
Total Carbohydrate 4 g 1%
Dietary Fiber 2 g 8%
Sugars 2 g
Protein 11 g
Vitamin A 8% Iron 8%
Vitamin C 100% 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.
Smoked Salmon & Pepper Carpacio
Prep Time
20 minutes
Cook Time
Total Time
20 minutes
2  People


Recipe makes 2 Servings

4 Oz H-E-B Select Ingredients Atlantic Hatch Pepper Smoked Salmon
1 Hatch or Anaheim Pepper, very thinly sliced
1/4 cup(s) capers, rinsed and drained, as needed
1/4 cup(s) green onions, thinly sliced
2 Tbsp Aldonza Extra Virgin Olive Oil, plus more as needed
1 Tbsp lime juice, plus more as needed
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On a clean serving plate lay out salmon neatly in a thin layer to cover plate.
Place peppers, capers, and green onions evenly over salmon. Drizzle with olive oil and lime juice. Refrigerate for at least 30 minutes to allow flavors to meld.
Season to taste and serve.


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