avec orzo crémeux et feta
Ingrédients : Filets de saumon • Orzo (semoule de blé dur, niacine, sulfate de fer, mononitrate de thiamine, riboflavine, acide folique) (blé) • Tomates Roma • Citron • Épinards • Sauce au yogourt (crème, lait pasteurisé, concentré de protéines de lait, yogourt (lait partiellement écrémé, lait écrémé en poudre, culture bactérienne), crème acidulée (substances laitières, fécule de maïs modifiée, gomme de guar, carraghénane, gomme de caroube, citrate de sodium, culture bactérienne), concombre, ail, citron, vinaigre, fécule de maïs modifiée, eau, huile de canola, sel, poivre blanc, herbes aromatiques, sorbate de potassium) (lait) • Feta (lait pasteurisé, lait partiellement écrémé, eau, sel, lipase, culture bactérienne, enzyme microbienne, cellulose, natamycine, chlorure de calcium) (lait) • 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
Bébés épinards
56 g
Orzo
170 g
Tomato
1 unit(s)
Mélange d'épices à l'ail et à l'aneth
4 g
Sauce au yogourt
3 tbsp
Feta, émietté
0.25 cup
Citron
1 unit(s)
Sel
0.125 tsp
Huile
0.5 tbsp
Poivre
0.125 tsp
-
Before starting, lightly oil the grill. While you prep, preheat the grill to medium (approx. 400 °F). 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.
- To the boiling water, add orzo. Cook for 8-10 min, stirring occasionally, until tender but still firm to the bite.
- Once orzo is tender, drain, then rinse with cold water 1-2 min, until cool to touch. Drain any excess water.
- While orzo cooks, cut tomatoes into half-inch pieces.
- Roughly chop spinach.
- Juice half the lemon (whole lemon for 4 servings). Cut any remaining lemon into wedges.
- To a small bowl, add yogurt sauce, half the Dill-Garlic Spice Blend and 1 tbsp (2 tbsp) lemon juice and whisk together. Set aside.
- To a medium bowl, add orzo, spinach, tomatoes and half the yogurt sauce dressing. Stir to combine.
- Place in the fridge to cool.
- Pat salmon dry with paper towels. Season with salt, pepper and remaining Dill-Garlic Spice Blend. Drizzle 1 tsp (2 tsp) oil over top. Flip to coat.
- Place a piece of aluminum foil on the grill, then arrange salmon on top, skin-side down. Close lid and grill for 6-9 min, until salmon is cooked through.**
- Transfer salmon to a clean plate, then cover to keep warm.
- To the medium bowl with orzo, add feta and 1/2 tbsp (1 tbsp) oil. Season with 1/4 tsp (1/2 tsp) salt and pepper, then stir to combine.
- Divide orzo salad between plates.
- Using a fork, gently remove and discard salmon skin, if you like.
- Top salad with salmon.
- Dollop remaining yogurt sauce dressing over top of salmon.
- Squeeze a lemon wedge over top.
690
kcal
Calories
27
g
Fat
7
g
Saturated Fat
72
g
Carbohydrate
5
g
Sugar
7
g
Dietary Fiber
41
g
Protein
80
mg
Cholesterol
630
mg
Sodium
0.1
g
Trans Fat
1000
mg
Potassium
175
mg
Calcium
4
mg
Iron
avec salade de mangues et concombres et lime grillée
avec taboulé de légumes grillés et sauce au citron et au feta
