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Kimberlee Michele Kelley Grave
Grilled salmon with carrot salad and chive bilberries
A summer dish with salmon steak, chive bolls, string beans, carrot, onion and a fresh dressing.
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Ingredients
Directions
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Clean the potatoes and cut them in half lengthwise. Boil the unpeeled potatoes in water with salt, if necessary, for 12 minutes.
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In the meantime, remove the stems from the string beans and cut the beans into 2 cm sloping pieces. Cook in 6 minutes until al dente. Drain.
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In the meantime, cut the winter carrot into thin, sloping slabs. Heat the butter in the frying pan and fry the carrot for 5 min. On medium heat.
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Heat the grill pan without oil or butter and grill the salmon steaks for 4 minutes. Turn halfway.
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Meanwhile, cut the onions and finely chop the chives. Drain the potatoes and mix with the chives and the rest of the butter. Let the butter melt.
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Mix the string beans with the carrot, onion and mint-lemon dressing.
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Halve the salmon in the length and divide with the carrot-sliced salad and chive-bones over the plates.
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Nutrition
650Calories
Sodium17% DV400mg
Fat48% DV31g
Protein48% DV24g
Carbs20% DV60g
Fiber72% DV18g
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