avec farro aux olives et sauce crémeuse aux herbes
Ingrédients : Pomme de terre rouge • Filets de saumon • Farro (blé) • Citron • Pois sucrés • Petites tomates • Œuf de catégorie A • Olives mélangées (olives vertes dénoyautées, olives kalamata dénoyautées, eau, sel, acide lactique, sorbate de potassium, vinaigre, chlorure de calcium) • Crème sure (lait) (substances laitières, substances laitières modifiées, amidon de maïs modifié, phosphate de sodium, citrate de sodium, carraghénane, gomme de caroube, gomme guar, enzyme microbienne, culture bactérienne, alginate de propylène glycol, gomme de xanthane) • Moutarde à l’ancienne (moutarde) (eau, vinaigre blanc, graines de moutarde, vinaigre de vin blanc, sel, sucre, son de moutarde, acide citrique, curcuma, épices, extrait d'épices, arôme naturel, gomme xanthane) • Miel • Persil • Sel d'ail (sel, poudre d'ail, dioxyde de silicium).
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Tags
Filet de saumon, avec la peau
250 g
Œuf
2 unit(s)
Pommes de terre rouges
500 g
Farro
1 cup
Pois sucrés
113 g
Petites tomates
113 g
Citron
2 unit(s)
Persil
7 g
Olives mélangées
60 g
Moutarde à l’ancienne
2 tbsp
Crème sure
43 mL
Miel
1 unit(s)
Sel d'ail
4 g
Huile
3.5 tbsp
Sel
0.375 tsp
Poivre
0.125 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.
- Meanwhile, remove any brown spots from potatoes, then cut into 1/2-inch wedges.
- To a parchment-lined baking sheet, add potatoes, 1 tbsp (2 tbsp) oil and half the garlic salt. Toss to coat.
- Roast in the bottom of the oven for 22-25 min, flipping halfway through, until tender and golden.
- Once farro is boiling, reduce heat to medium-low. Cook uncovered for 16-20 min, until farro is tender but still firm to the bite.
- While farro cooks, to another medium pot, add 10 cups hot water and 1 tbsp salt (use same for 4 servings). Bring to a boil over high.
- Meanwhile, trim sugar snap peas.
- To the boiling water, add sugar snap peas. Cook for 1 min, until tender-crisp and bright green.
- Using a slotted spoon, transfer sugar snap peas to a plate.
- Return water to a boil.
- Once boiling, using a spoon, lower eggs into the water. Cook for 7 min for runny yolks, or 9 min for set yolks.
- Meanwhile, pat salmon dry with paper towels. Season with remaining garlic salt and pepper.
- To another parchment-lined baking sheet, add salmon. Drizzle with 1/2 tbsp (1 tbsp) oil. Roast in the middle of the oven for 10-12 min, until cooked through.**
- Meanwhile, zest, then juice lemons.
- Halve tomatoes. Season with salt and pepper.
- Roughly chop parsley.
- Drain olives, then tear or cut in half.
- To a medium bowl, add lemon juice, lemon zest, honey, mustard, half the parsley and 2 tbsp (4 tbsp) oil. Season with salt and pepper. Stir to combine.
- When eggs are done, drain and rinse under cold water for 30 sec, until cool enough to peel. Peel, then halve eggs. Season with salt and pepper.
- Stir olives and half the dressing into farro.
- To remaining dressing in the bowl, add sour cream. Stir to combine.
- Remove and discard salmon skin, if you like.
- Divide farro between bowls. (TIP: Use wide bowls so everything fits!)
- Top with potato wedges, sugar snap peas, tomatoes, boiled eggs and salmon.
- Drizzle creamy dressing over top.
- Sprinkle with remaining parsley.
1220
kcal
Calories
58
g
Fat
12
g
Saturated Fat
125
g
Carbohydrate
17
g
Sugar
15
g
Dietary Fiber
54
g
Protein
280
mg
Cholesterol
1610
mg
Sodium
0.1
g
Trans Fat
2450
mg
Potassium
300
mg
Calcium
9
mg
Iron
avec farro aux olives et filet d'herbes crémeux
avec farro aux olives et sauce crémeuse aux herbes
avec farro aux olives et filet d'herbes crémeux
avec farro aux olives et sauce crémeuse aux herbes
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