Salmon with Courgette Ribbon Salad
with arugula, potatoes, tomato & dillCalories
:
759 kcalProtein
:
25.6g proteinTotal
:
25 minutesDifficulty
:
MediumExtra Veggies
Allergens:
- Vis
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 piece
Tomato
200 g
Potatoes
½ piece
Courgette
½ piece
Red onion
5 g
Fresh dill
20 g
Arugula & lamb's lettuce
1 piece
Salmon fillet
(Contains: Vis)
Not included in your delivery
1 tablespoon
Extra virgin olive oil
½ tablespoon
White balsamic vinegar
1 teaspoon
White wine vinegar
1 tablespoon
[Plant-based] mayonnaise
½ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3174 kJ
Calories759 kcal
Fat50.3 g
Saturated Fat7.3 g
Carbohydrate51.1 g
Sugar11.7 g
Dietary Fiber7.8 g
Protein25.6 g
Salt0.6 g
Potassium1411.4 mg
Calcium73.7 mg
Iron2.1 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 salted water in a pot or saucepan.
- Thoroughly wash the potatoes and cut them into quarters.
- Boil the potatoes for 12 - 15 minutes, covered. Drain and rinse under cold water, then set aside.
- Shave the courgette into thin ribbons using a peeler or cheese slicer (see Tip).
Tip: if you don't like raw courgette, fry it in step 5 instead.
2
- Finely chop the onion and the dill.
- In a bowl, combine the white balsamic vinegar with two thirds of the extra virgin olive oil and half of the dill.
- Season to taste with salt and pepper, then add the courgette ribbons and toss well to combine.
- Set aside until serving.
3
- In a large bowl, combine the onion with the mayonnaise, the white wine vinegar and the rest of the dill.
- Add the potatoes, then mix well to combine.
- Season to taste with salt and pepper.
- Dice the tomato.
4
- Pat the fish dry with kitchen paper.
- Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the fish on its skin for 2 - 3 minutes, then flip and fry for 2 more minutes. Season with salt and pepper.
- Serve the lamb's lettuce and arugula on plates with everything else on top. Drizzle with extra virgin olive oil as preferred to finish.
