avec riz sauvage et légumes estivale
Préparez-vous à ce que les arômes éclatants de l'été soient à l'honneur dans le souper de ce soir. Les jeunes concombres croquants, les fruits à noyau sucrés et les asperges dynamiques sont quelques-uns des meilleurs produits de la saison, et ils font tous partie de ce délicieux plat grillé.
Allergens
Utensils
Tags
Filet de saumon, avec la peau
250 g
Mélange de riz sauvage
0.5 cup
Asperges
227 g
Fruit à noyau
1 unit(s)
Mini concombres
1 unit(s)
Bébés épinards
56 g
Aneth
7 g
Vinaigre de vin blanc
1 tbsp
Confiture d'abricots
2 tbsp
Bouillon de légumes en poudre
1 tbsp
Moutarde à l’ancienne
1 tbsp
Fromage de chèvre, émietté
0.25 cup
Beurre non salé
1 tbsp
Huile
2 tsp
Sel
0.125 tsp
Poivre
0.125 tsp
- Stir together stock powder, wild rice medley, 1 tbsp (2 tbsp) butter, 1 cup (2 cups) water and 1/8 tsp salt in a medium pot (use same for 4 ppl). Bring to a boil over high heat.
- Once boiling, reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 20-24 min.
- Remove the pot from heat. Set aside, still covered.
- Trim and discard bottom 1 inch from asparagus.
- Thinly slice cucumber.
- Cut four sections off stone fruit, avoiding the pit.Thinly slice each section.
- Finely chop dill.
- Add vinegar, half the mustard and 1/2 tbsp (1 tbsp) apricot spread to a large bowl. Season with salt and pepper. Stir to mix. This is your dressing.
- Add remaining mustard, remaining apricot spread and half the dill to a small bowl. Stir to mix. This is your glaze.
- When rice is halfway done, pat salmon dry with paper towels, then rub 1/2 tsp oil all over each piece. Season with salt and pepper.
- Add asparagus and 1 tsp (2 tsp) oil to baking sheet. Season with salt and pepper. Toss to coat.
- Add salmon to one side of grill, skin-side down. Close lid and grill, flipping halfway if skin begins to burn, until salmon is cooked through, 6-8 min.** (NOTE: Don't overcrowd your grill. Grill in batches if there isn't enough space.)
- Add asparagus to other side of grill, Close lid and grill until lightly charred and tender, 3-6 min
- Once cooked, transfer salmon and asparagus to the same baking sheet and cover to keep warm.
- Fluff rice with fork. Stir in remaining dill.
- Add stone fruit, cucumber and baby spinach to bowl with dressing. Toss to coat.
- Divide rice, salmon and salad between plates.
- Spoon glaze over salmon.
- Sprinkle goat cheese over salad.
730
kcal
Calories
31
g
Fat
10
g
Saturated Fat
75
g
Carbohydrate
23
g
Sugar
6
g
Dietary Fiber
37
g
Protein
110
mg
Cholesterol
950
mg
Sodium
0.5
g
Trans Fat
1300
mg
Potassium
200
mg
Calcium
4.5
mg
Iron
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