with TBD
Ingrédients : Filets de saumon • Chou vert • Épinards • Citron • Noix de Grenoble • Canneberges séchées (canneberges, sucre, huile de tournesol) • Vinaigre de riz (vinaigre de riz, sucre, sel) • Moutarde de Dijon (moutarde) (eau, graines de moutarde, farine de moutarde, vinaigre, sel, vin blanc, épices, gomme xanthane, acide citrique, acide tartrique) • Persil • Oignon vert • Mélange d’épices aneth et ail (sulfites) (oignon déshydraté, ail déshydraté, sel, aneth, huile de canola, dioxyde de silicium).
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Tags
Filet de saumon, avec la peau
250 g
Chou vert, émincé
113 g
Bébés épinards
113 g
Citron
1 unit(s)
Oignons verts
2 unit(s)
Noix de Grenoble, hachées
28 g
Moutarde de Dijon
0.5 tbsp
Persil
7 g
Mélange d'épices à l'ail et à l'aneth
4 g
Vinaigre de riz assaisonné
1 tbsp
Canneberges séchées
28 g
Huile
3 tbsp
Sucre
0.25 tsp
Sel
0.125 tsp
Poivre
0.125 tsp
- Before starting, wash and dry all produce.
- Heat a large non-stick pan over medium-high.
- While pan heats, pat salmon dry with paper towels. Season with salt, pepper and half the Dill-Garlic Spice Blend.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then salmon. Reduce heat to medium. Cook for 2-3 min, until browned. Flip salmon and continue cooking for 2-3 min, until cooked through.**
- While salmon cooks, roughly chop cabbage, then transfer to a large bowl.
- Juice lemon.
- Roughly chop parsley.
- Thinly slice green onions, keeping greens and whites separate.
- To a tall container or large glass measuring cup, add lemon juice, vinegar, Dijon, parsley, half the walnuts, green onion whites, remaining Dill-Garlic Spice Blend, 1/4 cup (1/2 cup) spinach, 1/4 tsp (1/2 tsp) sugar and 2 tbsp (1/4) cup oil.
- Season with salt and pepper. Using a hand blender, blend for 1-2 min, until evenly green and smooth. (NOTE: If you don't have a hand blender, use a regular blender)
- To the bowl of cabbage, add cranberries, remaining green onions, remaining spinach and all but 1 tbsp (2 tbsp) of dressing. Toss to coat.
- Divide salad between bowls.
- Top with salmon. Spoon reserved dressing over top
- Sprinkle remaining walnuts over top.
620
kcal
Calories
46
g
Fat
7
g
Saturated Fat
27
g
Carbohydrate
17
g
Sugar
5
g
Dietary Fiber
31
g
Protein
75
mg
Cholesterol
740
mg
Sodium
0
g
Trans Fat
1000
mg
Potassium
150
mg
Calcium
3.5
mg
Iron
avec salade de chou frisé, de pommes et d’edamame
avec une salade de chou frisé aux pommes et edamame