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Emily082611
Palette of spring vegetables and salmon
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Ingredients
Directions
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Bring plenty of water with a little salt to the boil. Cut all vegetables, except the snow peas, into equal bars. Heat the grill pan.
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Sprinkle the salmon with salt and pepper and bake for 10 minutes alternately in the grill pan.
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In the meantime, blanch all vegetables, except chicory, separately for 2 minutes in the boiling water and place them in a bowl. Spoon the chicory raw and season the vegetables with salt and pepper. Cover with foil and keep warm above the pan of water.
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In the meantime, prepare the sauce according to the instructions on the packaging.
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Divide the vegetables over 4 plates and put a piece of salmon on it. Serve with some sauce over it and give the rest separately. Garnish with dill or chervil.
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Nutrition
460Calories
Sodium0% DV0g
Fat48% DV31g
Protein68% DV34g
Carbs3% DV10g
Fiber0% DV0g
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