sur orzo aux herbes avec tomates et olives
Ingrédients : Filets de saumon • Petites tomates • Orzo (semoule de blé dur, niacine, sulfate de fer, mononitrate de thiamine, riboflavine, acide folique) (blé) • Œuf de catégorie A • Citron • Olives mélangées (olives vertes dénoyautées, olives kalamata dénoyautées, eau, sel, acide lactique, sorbate de potassium, vinaigre, chlorure de calcium) • Mélange roquette et épinards (roquette, épinards) • Échalote • Tartinade à l'ail (margarine (huile de soya, eau, huiles de palme et de palmiste modifiées, sel, monoglycérides végétaux, lécithine de soya, sorbate de potassium, arôme naturel, acide citrique, rocou et curcuma, palmitate de vitamine A, vitamine D2), ail, oignon en poudre, eau, sel, mono et diglycérides végétaux, maltodextrine, acide citrique, persil, arôme naturel, gomme de xanthane, sorbate de potassium, colorant naturel, vitamine E) (soya) • Moutarde à l’ancienne (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) (moutarde) • Persil • Mélange d’épices acidulé à l’ail (ail granulé, semoule de maïs, sel, flocons de poivrons déshydratés, épices, sucre, fines herbes, huile de canola, dioxyde de silicium, acide citrique) (sulfites).
Allergens
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
7 g
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
- Before starting, preheat the broiler to high. Wash and dry all produce.
- To a medium pot, add 6 cups water and 1 tsp salt (use same for 4 servings). Cover and bring to a boil over high heat.
- Add orzo to the boiling water. Cook uncovered for 10-12 min, stirring occasionally, until tender.
- 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, to a small pot, add 4 cups (6 cups) warm water. 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.
- In a small bowl, combine Zesty Garlic Blend, remaining garlic spread and half the lemon zest.
- 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 for 8-11 min, until cooked through.**
- Meanwhile, roughly chop parsley.
- Peel, then finely chop shallot.
- Roughly chop arugula and spinach mix, if you like.
- Halve tomatoes.
- Drain olives, then roughly chop.
- Meanwhile, in a medium bolw, combine lemon juice, mustard, remaining lemon zest, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil.
- Add tomatoes, olives and as much raw shallot as you like. Season with salt and pepper, then toss to coat.
- Just before serving, to the large bowl with tomatoes, add orzo and arugula and spinach mix. Toss to combine.
- Divide orzo salad between plates.
- Top with salmon and halved eggs.
- Sprinkle parsley over top.
- Squeeze a lemon wedge over top.
980
kcal
Calories
55
g
Fat
11
g
Saturated Fat
82
g
Carbohydrate
10
g
Sugar
8
g
Dietary Fiber
46
g
Protein
275
mg
Cholesterol
980
mg
Sodium
0.1
g
Trans Fat
1350
mg
Potassium
250
mg
Calcium
6
mg
Iron
avec tofu doré et légumes marinés