W34 - SuperQuick: 10 min - salmon
with potatoes and fresh salad
Allergenen :
Vis
•Melk (inclusief lactose)
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Bereidingstijd10 minuten
oventijd10 minuten
NiveauMakkelijk
Ingredienten
Hoeveelheden
1 stuk(s)
Zalmfilet
(Bevat Vis)
200 gram
Aardappelen
75 gram
Kookroom
(Bevat Melk (inclusief lactose))
½ stuk(s)
Knoflookteen
1 stuk(s)
Little gem
1.5 stuk(s)
Tomaat
½ zakje(s)
Gedroogde tijm
½ stuk(s)
Citroen
10 gram
Zonnebloempitten
(Kan bevatten Sesamzaad, Pinda's, Noten)
½ zakje(s)
Siciliaanse kruidenmix
Zelf toevoegen
1.25 el
[Plantaardige] roomboter
1.5 el
Extra vierge olijfolie
1.5 tl
Honing [of plantaardig alternatief]
1.5 tl
Wittewijnazijn
½ tl
Mosterd
naar smaak
Peper en zout
Voedingswaarden
Energie (kJ)4059 kJ
Energie (kcal)970 kcal
Vetten68 g
waarvan verzadigd23.8 g
Koolhydraten55.9 g
waarvan suikers14.7 g
Vezels12.2 g
Eiwitten30.1 g
Zout1 g
Instructies
1
- Melt a generous knob of butter in a frying pan over medium-high heat and fry the salmon filet on the skin for 2 - 3 minutes.
- Mince the garlic. Cut the lemon into quarters.
- Turn the salmon over, add the garlic and dried thyme, and fry for 2 minutes on the other side. Season with salt and pepper. Remove the salmon from the pan and keep covered warm.
- Add the cooking cream to the pan and per person: 1/2 tbsp of water and the juice of 1 lemon wedge. Season with salt and pepper and let simmer until serving.
2
- In the meantime, cut the potatoes into thin wedges.
- Place the potatoes in a large microwave-safe bowl, sprinkle over the Sicilian-style herbs and top with a small knob of butter and 1 tbsp of water per person.
- Cover the bowl with plastic wrap and poke a few holes in the wrap.
- Microwave on high for 5 - 6 minutes or until soft when pricked with a fork. Season to taste with salt and pepper.
3
- Cut the little gem into bit-sized pieces and the tomatoes into wedges.
- In a small bowl, mix the extra virgin olive oil (1.5 tbsp pp), honey (1.5 tsp pp), white wine vinegar (1.5 tsp pp) and mustard (1/2 tsp pp) into a dressing. Season with salt and pepper.
4
- Serve the salmon and potatoes on plates and drizzle the lemon thyme sauce over.
- Serve the salad alongside, drizzle with the honey mustard dressing and garnish with the sunflower seeds.
