avec sauce au yogourt et pico de gallo frais
Ingrédients : Filets de saumon • Poivron • Yogourt grec (lait) (lait écrémé, crème, cultures bactériennes actives) • Tomate Roma • Farro (blé) • Lime • Échalote • Coriandre • Poudre de chipotle.
Allergens
Tags
Filet de saumon, avec la peau
250 g
Poudre de chipotle
2 g
Lime
1 unit(s)
Farro
0.5 cup
Coriandre
7 g
Poivron
1 unit(s)
Yogourt grec
1 unit(s)
Échalote
1 unit(s)
Tomato
1 unit(s)
Huile
1 tbsp
Sel
0.33 tsp
Poivre
0.33 tsp
Sucre
0.13 tsp
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- To a medium pot, add farro, 3 cups (6 cups) water and 1/8 tsp (1/4 tsp) salt. Bring to a boil over high. Once boiling, reduce heat to medium-low.
- Cook uncovered for 16-20 min, until farro is tender but still firm to the bite. Strain farro, then return to the pot, off heat.
- Core, then cut pepper into 1-inch pieces.
- Peel then cut shallot into 1/4-inch pieces.
- Cut tomato into 1/4-inch pieces.
- Rough chop cilantro.
- Zest then juice lime.
- Pat salmon dry with paper towels. Season with salt and pepper.
- To a small bowl, add 1/2 tbsp (1 tbsp) olive oil and half the chipotle powder (use all for 4 servings). Season with salt and pepper. Stir to combine.
- To a parchment-lined baking sheet, add salmon. Spoon sauce over top of salmon. Roast in the middle of the oven for 10-12 min, until cooked through.**
- Meanwhile, heat a large non-stick pan over medium. When hot, add 1/2 tbsp (1 tbsp) olive oil and peppers. Season with salt and pepper.
- Cook for 3-4 min, stirring occasionally, until tender-crisp.
- To a small bowl, add yogurt, half the lime juice and half the cilantro. Season with salt and pepper. Stir to combine.
- To a medium bowl, add shallots, tomatoes, remaining cilantro, remaining lime juice and 1/8 tsp (1/4 tsp) sugar. Season with salt and pepper. Stir to combine.
- To farro, add lime zest and peppers. Season with salt. Stir to combine.
- Divide farro and salmon between bowls.
- Top with pico de gallo.
- Drizzle yogurt sauce over top.
580
kcal
Calories
25
g
Fat
5
g
Saturated Fat
49
g
Carbohydrate
9
g
Sugar
7
g
Dietary Fiber
39
g
Protein
80
mg
Cholesterol
480
mg
Sodium
0
g
Trans Fat
1150
mg
Potassium
150
mg
Calcium
3.5
mg
Iron
avec sauce au yogourt et pico de gallo frais
avec sauce au yogourt et pico de gallo frais
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