sur orzo aux herbes avec tomates et olives
Cette version de la salade niçoise est rapide et nourrissante! Des tomates marinées, des olives saumurées et du saumon succulent recouvrent un lit d'orzo avec du persil, de la roquette et des épinards.
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Utensils
Tags
Filet de saumon, avec la peau
250 g
Orzo
170 g
Petites tomates
227 g
Olives mélangées
60 g
Échalote
1 unit(s)
Moutarde à l’ancienne
1 tbsp
Persil
7 g
Citron
1 unit(s)
Mélange d’épices acidulé à l’ail
1 tbsp
Mélange roquette et épinards
56 g
Œuf
2 unit(s)
Tartinade à l'ail
2 tbsp
Huile
2 tbsp
Sucre
0.5 tsp
Sel
0.125 tsp
Poivre
0.125 tsp
- Add orzo to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
- Drain orzo, then return to the same pot, off heat.
- Add half the garlic spread and 1 tbsp (2 tbsp) oil, then toss to coat. (TIP: We love using olive oil in this recipe.)
- Transfer to a large plate or platter to cool slightly.
- Meanwhile, add 4 cups (6 cups) warm water to a small pot. Bring to a boil over high heat.
Once boiling, reduce heat to medium-high. Using a spoon, lower egg into the boiling water. Cook for 7 min for a runny yolk or 9 min for a set yolk.** - Drain and rinse egg under cold water for 30 sec., until cool enough to peel. Peel, then halve eggs. Season with salt and pepper.
- Line a baking sheet with foil.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Combine Zesty Garlic Blend, remaining garlic spread and half the lemon zest in a small bowl.
- Pat salmon dry with paper towels, then season with pepper.
- Arrange on prepared sheet, skin-side down.
- Spread lemony garlic spread over top.
- Broil in the middle of the oven until cooked through, 8-11 min.**
- Meanwhile, roughly chop parsley.
- Peel, then finely chop shallot.
- If desired, roughly chop arugula and spinach mix.
- Halve tomatoes.
- Drain olives, then roughly chop.
- Meanwhile, combine lemon juice, mustard, remaining lemon zest, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil in a medium bowl.
- Add tomatoes, olives and as much raw shallot as desired. Season with salt and pepper, then toss to coat.
- Just before serving, add orzo and arugula and spinach mix to the large bowl with tomatoes. Toss to combine.
- Divide orzo salad between plates.
- Top with salmon and halved eggs.
- Sprinkle parsley over top.
- Squeeze a lemon wedge over top, if desired.
980
kcal
Calories
55
g
Fat
11
g
Saturated Fat
82
g
Carbohydrate
10
g
Sugar
8
g
Dietary Fiber
46
g
Protein
280
mg
Cholesterol
980
mg
Sodium
0.1
g
Trans Fat
1350
mg
Potassium
250
mg
Calcium
6
mg
Iron
avec échalotes marinées et vinaigrette aux tomates
