fait avec pommes de terre à cuisson rapide
Ingrédients : Filet de saumon • Pommes de terre en dés (pommes de terre, métabisulfite de sodium) (sulfites) • Épinards • Poireau • Crème 35% (crème, lait, dextrose, gel de cellulose, carraghénane, mono et diglycérides, gomme de cellulose, polysorbate 80, citrate de sodium, phosphate disodique) (lait) • Citron • Vin blanc de cuisine (vin de cuisine (vin, sel, sorbate de potassium, acide malique, sulfites)) (sulfites) • Petits pois • Concentré de bouillon de légumes (eau, sucres (sucre, maltodextrine), légumes et concentré de jus de légumes (carottes, céleri, oignon, tomate), sel, huile de canola, pomme de terre séchée, poudre d'ail, poudre d'oignon, arôme naturel, extrait de levure, acide lactique, caramel, sorbate de potassium, benzoate de sodium) • Moutarde de Dijon (eau, graines de moutarde, farine de moutarde, vinaigre, sel, vin blanc, épices, gomme xanthane, acide citrique, acide tartrique) (moutarde) • Aneth • Mélange d’épices aneth et ail (oignon déshydraté, ail déshydraté, sel, aneth, huile de canola, dioxyde de silicium) (sulfites).
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Tags
Filets de saumon, avec la peau
250 g
Pommes de terre, en dés
250 g
Jeunes épinards
113 g
Poireau, émincé
113 g
Moutarde de Dijon
0.5 tbsp
Vin blanc de cuisine
4 tbsp
Crème
113 mL
Citron
1 unit(s)
Mélange d'épices à l'ail et à l'aneth
4 g
Concentré de bouillon de légumes
1 unit(s)
Petits pois
56 g
Aneth
7 g
Butter*
1 tbsp
Sel*
0.33 tsp
Poivre*
0.13 tsp
- Before starting, preheat the broiler to high. Wash and dry all produce.
- Zest, then juice half the lemon. Cut any remaining lemon into wedges.
- Roughly chop dill.
- Roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors!)
- To a small bowl, add cream, Dijon, vegetable broth concentrate and 1/4 cup (1/2 cup) water. Whisk to combine.
- Pat salmon dry with paper towels. Season with salt, pepper and half the Dill-Garlic Spice Blend.
- In a large non-stick pan, 1 tbsp (2 tbsp) butter over medium-high. When hot, add leeks and remaining Dill-Garlic Spice Blend. Cook for 3-4 min, stirring often, until golden and tender.
- Add white wine. Cook for 1-2 min, until slightly reduced.
- Meanwhile, to a foil-lined baking sheet, add salmon. Broil in the middle of the oven for 6-8 min, until cooked through.**
- Remove and discard skin, if you like.
- To the pan with leeks, add potatoes, peas and cream-Dijon mixture (from step 1). Bring to a boil, then reduce heat to medium-low. Cook for 4-5 min, stirring often, until slightly thickened. Season with salt and pepper.
- To the pan with potatoes and leeks, add spinach, lemon zest and lemon juice. Cook for 1 min, until spinach is wilted. Season with salt and pepper. (TIP: For a lighter sauce consistency, add water, 1-2 tbsp at a time.)
- Remove from heat and stir in half the dill.
- Divide potato-leek mixture between bowls.
- Place salmon on top.
- Sprinkle with remaining dill and squeeze a lemon wedge over top.
840
kcal
Calories
43
g
Fat
20
g
Saturated Fat
77
g
Carbohydrate
10
g
Sugar
10
g
Dietary Fiber
38
g
Protein
170
mg
Cholesterol
1080
mg
Sodium
0.5
g
Trans Fat
2450
mg
Potassium
225
mg
Calcium
7
mg
Iron
