{"id":1001,"date":"2024-05-24T09:38:20","date_gmt":"2024-05-24T09:38:20","guid":{"rendered":"http:\/\/www.alasmedios.com\/?p=1001"},"modified":"2024-05-24T09:38:20","modified_gmt":"2024-05-24T09:38:20","slug":"timbal-de-salmon-con-ensalada-de-uvas","status":"publish","type":"post","link":"https:\/\/www.alasmedios.com\/index.php\/2024\/05\/24\/timbal-de-salmon-con-ensalada-de-uvas\/","title":{"rendered":"Timbal de salm\u00f3n con ensalada de uvas"},"content":{"rendered":"

Receta y foto: Chef Cecilia Maya<\/p>\n

 <\/p>\n

Hola, como siempre es un gusto poder invitarte a realizar una receta que, aunque es muy sencilla luce espectacular y adem\u00e1s segura estoy que quedaras realmente con un muy buen sabor de boca.<\/p>\n

Ahora tenemos para ti un TIMBAL DE SALM\u00d3N CON UNA GUARNICI\u00d3N DE ENSALADA DE UVAS; esta deliciosa receta es igualmente para un momento especial digna de cualquier festejo o simplemente para que te consientas un poco y disfrutes un gran platillo, recordemos que el Salm\u00f3n tiene muchas propiedades pues es una fuente de prote\u00ednas y minerales excelente como el yodo, magnesio, f\u00f3sforo, selenio, hierro y calcio, tambi\u00e9n contiene una alta cantidad de vitamina D y Omega-3 con un contenido moderado en grasas.<\/p>\n

Su sabor por excelencia es muy vers\u00e1til y seguramente triunfar\u00e1s ante tus invitados en cualquiera de sus presentaciones.<\/p>\n

\u00a0<\/u><\/p>\n

Ingredientes para el timbal:<\/strong><\/p>\n

L\u00e1minas de salm\u00f3n.<\/p>\n

Sal y pimienta.<\/p>\n

Mantequilla o aceite de oliva<\/p>\n

Tocino finamente cortado<\/p>\n

Espinacas finamente cortadas y muy bien lavadas.<\/p>\n

Cebolla finamente cortada<\/p>\n

Ajo finamente cortado<\/p>\n

 <\/p>\n

Procedimiento:<\/strong><\/p>\n

Saltear (sofre\u00edr) el tocino en un poco de mantequilla o aceite de oliva.<\/p>\n

Integrar cebolla y ajo finamente cortados.<\/p>\n

Agregar las espinacas cortadas y sazonar con sal y pimienta.<\/p>\n

Cocinar solo hasta que las espinacas cambien de color.<\/p>\n

Escurrir esta preparaci\u00f3n y reservar.<\/p>\n

Engrasar moldecitos para hornear con muy poco de mantequilla o aceite de oliva y colocar l\u00e1minas de salm\u00f3n bien acomodaditas, dando forma al molde donde se preparar\u00e1n, este puede ser por ejemplo los recipientes donde elaboramos los cupcakes<\/p>\n

Rellenar con espinacas salteadas.<\/p>\n

Cerrar el armado del timbal con las mismas tiras de salm\u00f3n para lograr cubrirlos.<\/p>\n

Hornear a 180\u00b0C durante 15 minutos o hasta que el salm\u00f3n est\u00e9 cocido.<\/p>\n

Para hacer el montaje del platillo volteamos los timbales de salm\u00f3n sobre un plato y servir con la ensalada de uva que es realmente una combinaci\u00f3n fascinante.<\/p>\n

Ingredientes para la ensalada:<\/p>\n

Mayonesa.<\/p>\n

Crema.<\/p>\n

Apio.<\/p>\n

Nuez cortada finamente.<\/p>\n

Uvas verdes cortadas a la mitad.<\/p>\n

Sal.<\/p>\n

Pimienta.<\/p>\n

 <\/p>\n

Procedimiento:<\/strong><\/p>\n

Lavar muy bien las uvas y apio.<\/p>\n

Para preparar el apio pasaremos el pelapapas al mismo para quitar la parte mas fibrosa y cortar en diagonal muy delgadas. Reservar.<\/p>\n

Integrar la mayonesa, crema, un poco de sal y pimienta<\/p>\n

Agregar a la mezcla anterior la nuez y las uvas<\/p>\n

Dejar en refrigeraci\u00f3n por lo menos unos 30 minutos antes de servir.<\/p>\n

Esta guarnici\u00f3n ser\u00e1 el complemento ideal para el Timbal de Salm\u00f3n.<\/p>\n","protected":false},"excerpt":{"rendered":"

Receta y foto: Chef Cecilia Maya   Hola, como siempre es un gusto poder invitarte a realizar una receta que,<\/p>\n","protected":false},"author":1,"featured_media":1002,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"colormag_page_container_layout":"default_layout","colormag_page_sidebar_layout":"default_layout","rop_custom_images_group":[],"rop_custom_messages_group":[],"rop_publish_now":"initial","rop_publish_now_accounts":[],"rop_publish_now_history":[],"rop_publish_now_status":"pending","iawp_total_views":0,"footnotes":""},"categories":[43],"tags":[],"class_list":["post-1001","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-el-gusto-es-nuestro"],"magazineBlocksPostFeaturedMedia":{"thumbnail":"https:\/\/www.alasmedios.com\/wp-content\/uploads\/2024\/05\/El-gusto-foto.jpeg-150x150.jpg","medium":"https:\/\/www.alasmedios.com\/wp-content\/uploads\/2024\/05\/El-gusto-foto.jpeg-300x225.jpg","medium_large":"https:\/\/www.alasmedios.com\/wp-content\/uploads\/2024\/05\/El-gusto-foto.jpeg-768x576.jpg","large":"https:\/\/www.alasmedios.com\/wp-content\/uploads\/2024\/05\/El-gusto-foto.jpeg.jpg","1536x1536":"https:\/\/www.alasmedios.com\/wp-content\/uploads\/2024\/05\/El-gusto-foto.jpeg.jpg","2048x2048":"https:\/\/www.alasmedios.com\/wp-content\/uploads\/2024\/05\/El-gusto-foto.jpeg.jpg","colormag-highlighted-post":"https:\/\/www.alasmedios.com\/wp-content\/uploads\/2024\/05\/El-gusto-foto.jpeg-392x272.jpg","colormag-featured-post-medium":"https:\/\/www.alasmedios.com\/wp-content\/uploads\/2024\/05\/El-gusto-foto.jpeg-390x205.jpg","colormag-featured-post-small":"https:\/\/www.alasmedios.com\/wp-content\/uploads\/2024\/05\/El-gusto-foto.jpeg-130x90.jpg","colormag-featured-image":"https:\/\/www.alasmedios.com\/wp-content\/uploads\/2024\/05\/El-gusto-foto.jpeg-800x445.jpg","colormag-default-news":"https:\/\/www.alasmedios.com\/wp-content\/uploads\/2024\/05\/El-gusto-foto.jpeg-150x150.jpg","colormag-featured-image-large":"https:\/\/www.alasmedios.com\/wp-content\/uploads\/2024\/05\/El-gusto-foto.jpeg-1024x600.jpg"},"magazineBlocksPostAuthor":{"name":"admin","avatar":"https:\/\/secure.gravatar.com\/avatar\/5edfa2692bdacc5e6ee805c626c50cb44cebb065f092d9a1067d89f74dacd326?s=96&d=mm&r=g"},"magazineBlocksPostCommentsNumber":"0","magazineBlocksPostExcerpt":"Receta y foto: Chef Cecilia Maya   Hola, como siempre es un gusto poder invitarte a realizar una receta que,","magazineBlocksPostCategories":["El Gusto es Nuestro"],"magazineBlocksPostViewCount":294,"magazineBlocksPostReadTime":3,"magazine_blocks_featured_image_url":{"full":["https:\/\/www.alasmedios.com\/wp-content\/uploads\/2024\/05\/El-gusto-foto.jpeg.jpg",1024,768,false],"medium":["https:\/\/www.alasmedios.com\/wp-content\/uploads\/2024\/05\/El-gusto-foto.jpeg-300x225.jpg",300,225,true],"thumbnail":["https:\/\/www.alasmedios.com\/wp-content\/uploads\/2024\/05\/El-gusto-foto.jpeg-150x150.jpg",150,150,true]},"magazine_blocks_author":{"display_name":"admin","author_link":"https:\/\/www.alasmedios.com\/index.php\/author\/admin\/"},"magazine_blocks_comment":0,"magazine_blocks_author_image":"https:\/\/secure.gravatar.com\/avatar\/5edfa2692bdacc5e6ee805c626c50cb44cebb065f092d9a1067d89f74dacd326?s=96&d=mm&r=g","magazine_blocks_category":"El Gusto es Nuestro<\/a>","yoast_head":"\r\nTimbal de salm\u00f3n con ensalada de uvas - 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