Salmon with Tabouli Salad
and Toasted Almonds0.0(0)
Calories
:
720 kcalProtéines
:
37g protéinesDifficulty
:
FacileRapido
Riche en protéines
Très riche en fibres
Nouveau
Allergènes:
- Saumon
- Blé
- Amandes
- Sulfites
- Gluten
- Peut contenir des traces d’allergènes
- Soya
- Sulfites
- Oeuf
- Lait
- Moutarde
- Arachides
- Sésame
- Poisson
- Blé
.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
quantité par portion
250 g
Filets de saumon, avec la peau
(Contient: Saumon)
½ tasse(s)
Boulgour
(Contient: Gluten, Peut contenir des traces d’allergènes, Blé)
14 g
Persil
28 g
Amandes, tranchées
(Contient: Soya, Sulfites, Oeuf, Gluten, Lait, Moutarde, Arachides, Sésame, Peut contenir des traces d’allergènes, Amandes)
7 g
Menthe
1 pièce(s)
Orange
1 pièce(s)
Pamplemousse
1 pièce(s)
Échalote
1 cs
Vinaigre de vin blanc
(Contient: Peut contenir des traces d’allergènes, Sulfites, Oeuf, Poisson, Lait, Moutarde, Sésame, Soya, Blé)
Pas inclus dans votre livraison
2 cs
Huile*
¼ cc
Sel*
0.13 cc
Poivre*
Ustensiles
•Casserole moyenne
•Cuillères à mesurer
•Verre doseur
•Grande poêle antiadhésive
•Bol à mélanger, moyen
•Fouet
Instructions
1
- Wash and dry all produce.
- To a medium pot, add 3/4 cup (1 1/2 cups) water. Cover and bring to a boil over high.
- Once boiling, add bulgur and 1/8 tsp salt. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.
2
- Heat a large non-stick pan over medium.
- When hot, add almonds to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
3
- Cut a piece off the top and bottom ends of grapefruit and orange. Place a flat end on a cutting board, then cut the peel away from top to bottom, turning fruit as you go.
- When peeled completely, slip a paring knife along each side of the membranes of each grapefruit slice to release segments. Repeat with orange. Place in a small bowl.
- Into a medium bowl, squeeze leftover grapefruit and orange membranes to release juices. (We'll use it later for the dressing!)
4
- Peel, then finely mince shallot.
- Roughly chop parsley.
- Roughly chop mint leaves.
- To the bowl with grapefruit and orange juice, add shallots, vinegar and 1 tbsp (2 tbsp) olive oil. Season with salt and pepper, then whisk to combine
5
- Pat salmon dry with paper towels. Season with salt and pepper.
- Reheat the large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) olive oil, then add salmon. Cook for 2-3 min, until browned. Flip salmon and continue cooking for 2-3 min, until cooked through.**
6
- Fluff bulgur with a fork. Add almonds, parsley, mint and citrus segments. Season with salt and pepper, then toss to combine.
- Divide bulgur between plates, then top with salmon.
- Drizzle shallot dressing over top.
