Nutritional Info

Nutrition Facts

Serving Size 1 (18g)

Calories 124
Calories from Fat 119 (96%)
Amount Per Serving %DIV
Total Fat 13.2g 20%
Saturated Fat 1.9g 10%
Monounsaturated Fat 9.9g
Polyunsaturated Fat 1.5g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 0.5mg 0%
Potassium 13.6mg 0%
Total Carbohydrate 0.4g 0%
Dietary Fiber 0.2g 1%
Sugars 0.1g
Protein 0.1g 0%

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Fresh Salmon In Mojo Sauce

Source: Perfect Spanish
Recipe Description
Gently spiced mojo sauce is an excellent complement to fresh salmon fillets. A healthy supper choice for summer evenings.
Prep time
15 min
Cook time
10 min
Ready In
25 min


Serves Tool

Serves To:USMetric
26 Ounce(oz)  salmon fillets
1 Pinch(pn)  salt, to taste
3 Tablespoon(T)  spanish olive oil
8   fresh flat leaf parsley sprigs, to garnish
2 Clove(clv)  garlic, peeled
2 Teaspoon(t)  paprika
1 Teaspoon(t)  cumin, ground
5 Tablespoon(T)  spanish extra virgin olive oil
2 Tablespoon(T)  white wine vinegar
1 Pinch(pn)  pepper, to taste


To prepare the mojo sauce: Put the garlic, paprika and cumin in the bowl of a food processor and, using a pulsing action, blend for 1 minute to mix well together. With the motor still running, add 1 tablespoon of the olive oil, drop by drop, through the feeder tube. When it has been added, scrape down the sides of the bowl with a spatula, then very slowly continue to pour in the oil in a thin, steady stream, until all the oil has been added and the sauce has slightly thickened. Add the vinegar and blend for an additional 1 minute. Season the sauce with salt to taste. To prepare the salmon: Remove the skin, cut each fillet in half widthwise, then cut lengthwise into 3/4 inch thick slices, discarding any bones. Season the pieces of fish to taste with salt and pepper. Heat the olive oil in a large, heavy bottomed skillet. When hot, add the pieces of fish and cook for about 10 minutes, depending on their thickness, turning occasionally until cooked and browned on both sides. Transfer the salmon to a warmed serving dish, drizzle over some of the mojo sauce, and serve hot, garnished with parsley, and accompanied by the remaining sauce.

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