Salmon with Broccolini & Tahini Dressing
over quinoa with cherry tomatoes & toasted almondsCalories
:
674 kcalProtein
:
36g proteinTotal
:
20 minutesDifficulty
:
EasyCalorie Smart
High Protein
-30% carbs
Allergens:
- Vis
- Amandelnoten
- Noten
- Sesamzaad
- Soja
- Gluten
- Tarwe
- Gluten
- Ei
- Gerst
- Kamut
- Khorasan (tarwe)
- Mosterd
- Haver
- Pinda's
- Lupine
- Noten
- Sesamzaad
- Spelt
- Soja
- Rogge
- Selderij
- Tarwe
- Zwaveldioxide en sulfiet
- May contain traces of allergens
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 piece
Salmon fillet
(Contains: Vis)
30 g
Quinoa
1 piece
Shallot
100 g
Broccolini
60 g
Red cherry tomatoes
20 g
Arugula & lamb's lettuce
½ piece
Lime
5 g
Shaved almonds
(Contains: Amandelnoten, Noten May be present: Gluten, Ei, Gerst, Kamut, Khorasan (tarwe), Mosterd, Haver, Pinda's, Lupine, Noten, Sesamzaad, Spelt, Soja, Rogge, Selderij, Tarwe, Zwaveldioxide en sulfiet)
15 g
Tahini
(Contains: Sesamzaad)
15 g
East Asian-style sauce
(Contains: Soja, Gluten, Tarwe)
Not included in your delivery
¼ piece
Low sodium mushroom or vegetable stock cube
½ tablespoon
Olive oil
20 milliliters
Water for the sauce
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2822 kJ
Calories674 kcal
Fat40.7 g
Saturated Fat6 g
Carbohydrate37.2 g
Sugar9.2 g
Dietary Fiber6.1 g
Protein36 g
Salt1.3 g
Potassium399.5 mg
Calcium68.1 mg
Iron1.4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Boil plenty of water in a pot or saucepan and cook the broccolini for 2 - 3 minutes.
- Remove with a slotted spoon and rinse under cold water, then set aside.
- Crumble the stock cube into the same pot (see pantry for amount). Cook the quinoa for 8 - 10 minutes, then drain and set aside.
- Slice the shallot into half-rings.
2
- Heat a clean frying pan over high heat and toast the almonds until golden-brown. Remove from the pan and set aside.
- Heat a light drizzle of olive oil in the same pan over medium-high heat and fry the shallot for 1 - 2 minutes.
- Add the broccolini and fry for 4 - 5 minutes, then remove from the pan and set aside.
- Halve the tomatoes and cut the lime into six wedges.
3
- Heat a light drizzle of olive oil in the same pan over medium-high heat. Fry the fish for 2 - 3 minutes on its skin.
- Lower the heat, then flip and fry for 2 more minutes. Season to taste with salt and pepper.
- In a salad bowl, combine the lettuce with the quinoa, the tomatoes and some extra virgin olive oil as preferred. Season to taste with salt and pepper.
4
- In a small bowl, combine the tahini with the East Asian-style sauce, the juice of one lime wedge per person and the water for the sauce.
- Serve the quinoa on deep plates.
- Top with the shallot, the broccolini and the fish.
- Drizzle with the tahini dressing. Garnish with the almonds and serve with the rest of the lime wedges.
