Saumon glacé à l’érable et à l’aneth

Cabane à sucre

Très riche en fibres

Découverte

Rapido

Saumon glacé à l’érable et à l’aneth

avec rondelles de pommes de terre et salade de pommes

5 min

Difficulté: 1/3

Ingrédients : Pomme de terre jaune • Filets de saumon • Pomme Gala • Épinards • Sirop d'érable • Garniture de salade (soya) (canneberges, huile de tournesol, sucre de canne, graines de tournesol grillées, noix de soya salées grillées, graines de pepitas, huile de soya et/ou de canola) • Vinaigre de vin blanc (sulfites) (vinaigre de vin, métabisulfite de potassium) • Concentré de bouillon de légumes (concentrés de jus de légumes (tomate, champignon, oignon, carotte, céleri), sucres (sucre, maltodextrine), sel, extrait de levure) • Moutarde de Dijon (moutarde) (eau, graines de moutarde, farine de moutarde, vinaigre, sel, vin blanc, épices, gomme xanthane, acide citrique, acide tartrique) • Aneth.

Allergens

Orge

Soya

Moutarde

Blé

Lait

Sulfites

Saumon

Crustacés

Oeuf

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Poisson

Gluten

Tags

Très riche en fibres

Classic-plates

Découverte

Rapido

Nouveau

Sugar-shack

Ingrédients

Filet de saumon, avec la peau

250 g

Pommes de terre à chair jaune

300 g

Pomme Gala

1 unit(s)

Bébés épinards

56 g

Aneth

7 g

Garniture de salade

28 g

Sirop d'érable

2 tbsp

Concentré de bouillon de légumes

1 unit(s)

Moutarde de Dijon

0.5 tbsp

Vinaigre de vin blanc

0.5 tbsp

Beurre

2 tbsp

Huile

2.5 tbsp

Sel

0.125 tsp

Poivre

0.125 tsp

Preparation

Before starting, preheat the oven to 450°F.
Wash and dry all produce.
Remove any brown spots from potatoes and cut into 1/4-inch rounds.
To a parchment-lined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper. Toss to coat.
Roast in the middle of the oven for 20-25 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and the bottom of the oven, rotating sheets halfway through.)

Meanwhile, core, then cut apple into 1/4-inch slices.
In a small bowl, add Dijon, broth concentrate, 1 1/2 tbsp (3 tbsp) maple syrup and 1/2 cup (1 cup) water. (NOTE: This is your glaze).

Pat salmon dry with paper towels. Season with salt and pepper.
To a large non-stick pan, add 1/2 tbsp (1 tbsp) oil and salmon, skin-side down.
Heat the pan over medium-high and cook for 5-6 min, until skin is crispy. Flip and cook for 1-2 min, until salmon is cooked through.**

Reduce heat to low.
Add maple glaze mixture (from step 3) and 1 tbsp (2 tbsp) butter. Cook for 1-2 min, stirring constantly, until glaze thickens and coats salmon.
Remove from heat.

In a large bowl, whisk together half the vinegar (use all for 4 servings), remaining maple syrup and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
Add apples and spinach to the dressing. Toss to coat.
When potato coins are done, add half the dill and 1 tbsp (2 tbsp) butter to the baking sheet, then toss to coat potatoes.