avec pommes de terre et légumes rôtis
Vous n'avez pas de grill extérieur ou vous n'avez pas envie de faire un barbecue sous la pluie? Apportez les saveurs de l'été à votre table avec ce souper rapide et savoureux inspiré du barbecue.
Allergens
Utensils
Tags
Filet de saumon, avec la peau
250 g
Sauce BBQ
2 tbsp
Pommes de terre à chair jaune
350 g
Maïs en grains
113 g
Courgette
1 unit(s)
Crème sure
1 unit(s)
Mélange d’épices acidulé à l’ail
1 tbsp
Ciboulette
7 g
Beurre
1 tbsp
Huile
1 tbsp
Sel
0.25 tsp
Poivre
0.25 tsp
- Cut potatoes into 1/2-inch wedges.
- Add potatoes, 1 tbsp (2 tbsp) oil and half the Zesty Garlic Spice Blend to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the bottomof the oven, flipping halfway through, until tender and golden-brown, 22-25 min.
- Meanwhile, pat salmon dry with paper towels. Season with salt and pepper.
- Arrange salmon on another parchment-lined baking sheet. Spread with half the BBQ sauce (use all for 4 ppl).
- Roast in the middle of the oven until cooked through, 8-12 min.**
- Meanwhile, quarter zucchini lengthwise, then cut into 1/2-inch quarter-moons.
- Thinly slice chives.
- Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) butter, then zucchini and corn. Cook, stirring often, until tender-crisp, 4-5 min.
- Add remaining Zesty Garlic Spice Blend. Cook, stirring constantly, unitl fragrant, 30 sec.
- Season with salt and pepper.
- Add sour cream and half the chives to a small bowl. Season with salt and pepper, then stir combine.
- Divide salmon, potatoes and veggies between plates.
- Top salmon with remaining chives.
- Dollop chive sour cream over potatoes.
650
kcal
Calories
33
g
Fat
10
g
Saturated Fat
57
g
Carbohydrate
14
g
Sugar
6
g
Dietary Fiber
33
g
Protein
105
mg
Cholesterol
710
mg
Sodium
0.4
g
Trans Fat
1850
mg
Potassium
125
mg
Calcium
3
mg
Iron
avec beurre à la moutarde d'érable
