avec salade de chou et crème à l'avocat
Ingrédients : Avocat • Filets de saumon • Laitue romaine • Tortillas de farine (blé, sulfites) (farine de blé, eau, huile de canola, sel, sucre, huile de soya, mono- et diglycérides, pyrophosphate acide de sodium, propionate de calcium, sorbate de potassium, bicarbonate de sodium, bicarbonate de potassium, phosphate d'aluminium de sodium, lactate de calcium, sulfate d'aluminium sodique, farine de blé enrichie, fécule de maïs, acide fumarique, chlorure de potassium, assaisonnement (levure autolysée, chlorure d'ammonium), gomme de guar, phosphate monocalcique, chlorhydrate de l-cystéine, amylase, enzymes, métabisulfite de sodium) • Chou vert • Crème sure (lait) (substances laitières, substances laitières modifiées, amidon de maïs modifié, phosphate de sodium, citrate de sodium, carraghénane, gomme de caroube, gomme guar, enzyme microbienne, culture bactérienne, alginate de propylène glycol, gomme de xanthane) • Lime • Feta (lait) (lait pasteurisé, lait partiellement écrémé, substances laitières modifiées, eau, sel, lipase, culture bactérienne, enzyme microbienne, cellulose, sorbate de potassium, acide lactique, natamycine, chlorure de calcium) • Vinaigre de vin blanc (sulfites) (vinaigre de vin, métabisulfite de potassium) • Jalapeno • Coriandre • Mélange d’épices acidulé à l’ail (sulfites) (ail granulé, semoule de maïs, sel, flocons de poivrons déshydratés, épices, sucre, fines herbes, huile de canola, dioxyde de silicium, acide citrique).
Allergens
Tags
Filets de saumon, avec la peau
250 g
Tortillas de farine
6 unit(s)
Chou vert, émincé
113 g
Avocat
2 unit(s)
Jalapeno
1 unit(s)
Lime
1 unit(s)
Coriandre
14 g
Crème sure
86 mL
Feta, émietté
0.5 cup
Vinaigre de vin blanc
3 tbsp
Mélange d’épices acidulé à l’ail
7 g
Mélange printanier
56 g
Huile*
1 tsp
Sucre*
2 tsp
Sel*
0.125 tsp
Poivre*
0.125 tsp
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Thinly slice jalapeño.
- To a small pot, add vinegar, 2 tbsp (1/4 cup) water, 2 tsp (4 tsp) sugar and half the jalapeños. (Tip: Like things spicy? Use all the jalapeños.) Season with salt. Bring to a simmer over medium-high.
- Cook for 1-2 min, stirring often, until sugar dissolves. Remove from heat.
- To a medium bowl, transfer cabbage and jalapeños, including liquid. Set aside in the fridge to cool.
- Pat salmon dry with paper towels. Season with salt, pepper and three-quarters of the Zesty Garlic Blend.
- To a parchment-lined baking sheet, add salmon. Drizzle 1 tsp (2 tsp) oil over salmon. Flip to coat. Roast in the middle of the oven for 10-12 min, until cooked through.**
- Roughy chop cilantro.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Peel, pit, then cut avocado into 1/4-inch pieces.
- To a large bowl, add avocado, sour cream, lime zest, lime juice and remaining Zesty Garlic Blend. Season with salt and pepper. Mash together using a fork or potato masher.
- Stir in half the cilantro.
- Wrap tortillas in foil, then place in the top of the oven for 4-5 min, until warm. (TIP: You can skip this step if you don't want to warm the tortillas.)
- Carefully remove salmon skin. Cut into 1/4-inch strips, if you like. (Note: if you don't like salmon skin, simply discard.)
- Using two forks, gently flake salmon into bite-sized pieces.
- Drain pickled cabbage and jalapenos. Add remaining cilantro. Toss to combine.
- Arrange tortilas on a clean surface.
- Spread avocado crema over tortillas.
- Top with spring mix, pickled cabbage slaw, salmon and salmon skin, if using.
- Sprinkle feta over top.
- Squeeze a lime wedge over top.
1050
kcal
Calories
65
g
Fat
17
g
Saturated Fat
82
g
Carbohydrate
16
g
Sugar
18
g
Dietary Fiber
45
g
Protein
120
mg
Cholesterol
1310
mg
Sodium
0.3
g
Trans Fat
2050
mg
Potassium
450
mg
Calcium
6
mg
Iron
