avec couscous au beurre
Cette somptueuse sauce au cari parfumée aux épices chaleureuses et composée de tomates et de fromage à la crème ravira instantanément vos papilles! La portion raisonnable de saumon et l’accompagnement léger de couscous font de ce plat santé une vraie merveille. « Faible en glucides » (50 g de glucides ou moins) est fondé sur un calcul de la quantité de glucides par portion. « Faible en calories » (650 kcal ou moins) est fondé sur un calcul de la quantité de kilocalories par portion. Ingrédients : Filets de saumon • Courgette • Tomates Roma • Couscous marocain (semoule de blé dur) (blé) • Fromage à la crème (substances laitières, ingrédients laitiers modifiés, sel, culture bactérienne, acide lactique, gomme de guar, gomme de caroube, gomme xanthane, sorbate de potassium) (lait) • Pâte de cari douce (eau, oignons, pâte de tomates, vinaigre, huile végétale, ail, amidon de maïs modifié, ail en poudre, sel, poudre de cari, épices, gomme de xanthane, acide citrique, caramel, sorbate de potassium, benzoate de sodium) • Coriandre • Mélange d’épices dal (épices, poudre d'ail, sel, huile de canola, dioxyde de silicium) • Poudre d'ail.
Allergens
Utensils
Tags
Filet de saumon, avec la peau
250 g
Poudre d'ail
2 g
Mélange d’épices dal
6 g
Pâte de cari
2 tbsp
Tomato
2 unit
Couscous
0.5 cup
Courgette
1 unit
Coriandre
7 g
Fromage à la crème
2 unit
Huile
0.5 tbsp
Sel
0.5 tsp
Poivre
0.25 tsp
Beurre
2 tbsp
- Before starting, wash and dry all produce.
- To a medium pot, add 2/3 cup (1 1/3 cups) water, half the garlic powder, 1 tbsp (2 tbsp) butter and 1/4 tsp (1/2 tsp) salt. Bring to a boil over high.
- Once boiling, stir in couscous. Remove the pot from heat, then cover and set aside for 5 min to rehydrate.
- Meanwhile, halve zucchini lengthwise, then cut into 1/4-inch half-moons.
- Roughly chop cilantro.
- Cut tomatoes into 1/2-inch pieces.
- Pat salmon dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then salmon. Pan-fry for 3-5 min per side, until browned and cooked through.**
- Remove from heat. Transfer to a plate. Break salmon up into large pieces, removing and discarding skin.
- Reheat the same pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
- Add tomatoes. Cook 2-3 min, stirring often, until tomatoes start to break down.
- Add zucchini. Season with salt and pepper. Cook 3-4 min, stirring occasionally, until tender-crisp.
- Add Dal Spice Blend, curry paste and remaining garlic powder. Cook 30 sec, stirring often, until fragrant.
- Add cream cheese and 2/3 cup (1 cup) water. Bring to a simmer, stirring often, until combined.
- Once simmering, add salmon. Continue cooking for 1-2 min, stirring often, until warmed through and sauce thickens slightly.
- Season with salt and pepper. (TIP: If sauce tastes too acidic, add 1/4 tsp [1/2 tsp] sugar!)
- Add half the cilantro to the pot with couscous. Season with salt and pepper, then fluff with a fork.
- Divide couscous between bowls. Spoon salmon curry over top.
- Sprinkle with remaining cilantro.
Pat salmon dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then salmon. Pan-fry for 3-5 min per side, until browned and cooked through.** Remove from heat. Transfer to a plate. Break salmon up into large pieces, removing and discarding skin. Continue the rest of the recipe as written.
650
kcal
Calories
37
g
Fat
14
g
Saturated Fat
46
g
Carbohydrate
7
g
Sugar
5
g
Dietary Fiber
36
g
Protein
125
mg
Cholesterol
870
mg
Sodium
1
g
Trans Fat
1300
mg
Potassium
150
mg
Calcium
3
mg
Iron
avec feta et amandes grillées
