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Roasted salmon on potato salad
A tasty Dutch recipe. The main course contains the following ingredients: fish, potato slices (700 g), fennel bulb, mayonnaise, lemon (squeezed), salmon fillets (wild a ca. 125 g (bag of 750 g frozen) thawed), olive oil, cucumber (in half slices) and lamb's lettuce (75 g).
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Ingredients
Directions
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Boil the potato slices for about 15 minutes. Cut the fennel into small rings and cook them for 1 minute with the potatoes. Stir in a dressing of the mayonnaise, 2 tablespoons of lemon juice, 75 ml water and salt and pepper to taste. Drain the potatoes and the fennel, scoop them with the dressing and let the potato salad cool completely.
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Dab the salmon fillets dry with kitchen paper. Brush the salmon with 1-2 tablespoons of lemon juice and olive oil, sprinkle with salt and pepper and leave to soak for approx. 5 minutes. Mix the cucumber and the lamb's lettuce with the potato salad.
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Heat an anti-frying pan and fry the salmon fillets on both sides for 3 minutes. Serve the potato salad.
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Nutrition
615Calories
Sodium33% DV780mg
Fat62% DV40g
Protein60% DV30g
Carbs11% DV34g
Fiber40% DV10g
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