Filter
Reset
Sort ByRelevance
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.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Clean the potatoes and cut them in half lengthwise. Boil the unpeeled potatoes in water with salt, if necessary, for 12 minutes.
-
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.
-
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.
-
Heat the grill pan without oil or butter and grill the salmon steaks for 4 minutes. Turn halfway.
-
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.
-
Mix the string beans with the carrot, onion and mint-lemon dressing.
-
Halve the salmon in the length and divide with the carrot-sliced salad and chive-bones over the plates.
Blogs that might be interesting
-
30 minMain dishpotatoes, Pepper steak, olive oil, Red onions, herb butter, endive,pepper steak and stew -
20 minMain dishcucumber, sundried tomatoes in pot, (olive oil, minced beef, Moroccan Couscous, boiling water, white cheese, (wine) vinegar, granulated sugar, curly lettuce melange,Moroccan couscous with minced meat and white cheese -
20 minMain dishrun through bovine rag, flour, olive oil, onion, garlic, mace, sage, tomato cubes, Beef broth, pumpkin, Spanish white beans,pumpkin stew with beef and sage -
25 minMain dishwinter carrot, zucchini, leeks, straight to woknew noodles, sunflower oil, pork slices, Lao Mein Noodle Sauce Satay,wok dish with satay sauce
Nutrition
650Calories
Sodium17% DV400mg
Fat48% DV31g
Protein48% DV24g
Carbs20% DV60g
Fiber72% DV18g
Loved it