avec salade aux pommes et aux oignons marinés
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
0.5 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
4 g
Sel
0.25 tsp
Beurre
1 tbsp
Huile
1 tbsp
Poivre
0.125 tsp
- Before starting, wash and dry all produce.
- Remove any brown spots from potatoes and cut into quarters.
- To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings). Cover and bring to a boil over high. Cook for 10-12 min, until fork-tender.
- Drain and return potatoes to the same pot, off heat.
- Meanwhile, peel, then cut half the onion (whole onion for 4 servings) into 1/4-inch slices.
- To a small pot, add onions, vinegar, half the honey and 2 tbsp (4 tbsp) water. Season with salt.
- Bring to a simmer over medium-high.
- Once simmering, cook for 1-2 min, stirring often, until salt dissolves.
- Remove from heat. To a medium bowl, transfer pickled onions, including pickling liquid. Place in the fridge to cool.
- In a small bowl, combine mustard and remaining honey.
- Pat salmon dry with paper towels, then season with salt, pepper and Dill-Garlic Spice Blend.
- Heat a large non-stick pan over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then salmon, skin-side down. Cook for 4-5 min, until skin is crispy.
- Flip and cook for 3-4 min, until salmon is cooked through.** (TIP: Reduce heat to medium-low if salmon browns too quickly.)
- Remove the pan from heat, then spread honey-mustard mixture over the flesh sides of salmon.
- Meanwhile, core, then cut apple into 1/4-inch matchsticks.
- To a large bowl, add 1 1/2 tbsp (3 tbsp) pickling liquid and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Whisk to combine.
- Drain pickled onions and discard remaining pickling liquid.
- To the bowl with dressing, add pickled onions, apples and spinach. Toss to combine.
- When potatoes are done, finely chop dill.
- To the pot with potatoes, add half the dill and 1 tbsp (2 tbsp) butter.
- Gently toss for 1-2 min, to melt butter and coat potatoes. Season with salt and pepper.
- Divide salmon, potatoes and salad between plates.
- Sprinkle remaining dill over top.
600
kcal
Calories
30
g
Fat
8
g
Saturated Fat
54
g
Carbohydrate
17
g
Sugar
6
g
Dietary Fiber
31
g
Protein
95
mg
Cholesterol
640
mg
Sodium
0.4
g
Trans Fat
1600
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
