avec salade aux pommes et aux oignons marinés
Des saveurs estivales réconfortantes! Les pommes de terre beurrées à l’aneth se marient au saumon glacé au miel et à la moutarde. Les oignons rouges marinés servent de garniture à salade et rehaussent le plat. Ingrédients : Pomme de terre à chair jaune • Filets de saumon • Pomme Gala • Oignon rouge • Épinards • Vinaigre de vin blanc (vinaigre de vin, métabisulfite de potassium) (sulfites) • 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) • Miel • Aneth • Mélange d’épices aneth et ail (oignon déshydraté, ail déshydraté, sel, aneth, huile de canola, dioxyde de silicium) (sulfites).
Allergens
Utensils
Tags
Filet de saumon, avec la peau
250 g
Pommes de terre à chair jaune
350 g
Pomme Gala
1 unit(s)
Oignon rouge
1 unit(s)
Aneth
7 g
Bébés épinards
56 g
Vinaigre de vin blanc
1 tbsp
Moutarde à l’ancienne
1 tbsp
Miel
1 unit(s)
Mélange d'épices à l'ail et à l'aneth
1 tsp
Sel
0.25 tsp
Beurre non salé
1 tbsp
Huile
1 tbsp
Poivre
0.125 tsp
- Quarter potatoes.
- Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min.
- Drain and return potatoes to the same pot, off heat.
- Meanwhile, peel, then cut half the onion (whole onion for 4 ppl) into 1/4-inch slices.
- Add onions, vinegar, half the honey and 2 tbsp (4 tbsp) water to a small pot. Season with salt.
- Bring to a simmer over medium-high heat.
- Once simmering, cook, stirring often, until salt dissolves, 1-2 min.
- Remove from heat, then transfer pickled onions, including pickling liquid, to a medium bowl. Place in the fridge to cool.
- Combine mustard and remaining honey in a small bowl.
- Pat salmon dry with paper towels, then season with salt, pepper and Dill-Garlic Spice Blend.
- Heat a large non-stick pan over medium heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then salmon, skin-side down. Cook until skin is crispy, 4-5 min.
- Flip and cook until salmon is cooked through, 3-4 min.** (TIP: Reduce heat to medium-low if salmon browns too quickly.)
- Remove the pan from heat, then spread honey mustard over the side of salmon.
- Meanwhile, core, then cut apple into 1/4-inch matchsticks.
- Add 1 1/2 tbsp (3 tbsp) pickling liquid and 1/2 tbsp (1 tbsp) oil to a large bowl. Season with salt and pepper. Whisk to combine.
- Drain pickled onions and discard remaining pickling liquid.
- Add pickled onions, apples and spinach to the bowl with dressing, then toss to combine.
- When potatoes are done, finely chop dill.
- Add half the dill and 1 tbsp (2 tbsp) butter to the pot with potatoes.
- Gently toss to melt butter and coat potatoes, 1-2 min. Season with salt and pepper, to taste.
- Divide salmon, potatoes and salad between plates.
- Sprinkle remaining dill over top.
620
kcal
Calories
30
g
Fat
8
g
Saturated Fat
50
g
Carbohydrate
18
g
Sugar
7
g
Dietary Fiber
31
g
Protein
95
mg
Cholesterol
640
mg
Sodium
0.3
g
Trans Fat
1650
mg
Potassium
150
mg
Calcium
3.5
mg
Iron
avec salade aux pommes et aux oignons marinés
avec salade aux pommes et aux oignons marinés
avec salade aux pommes et aux oignons marinés
avec salade aux pommes et aux oignons marinés
