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Craftgal1
Rosemary potatoes with salmon burger and broccoli
Enjoy with salmon! Along with red-peeled potato slices, rosemary, roasted hazelnuts and broccoli.
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Ingredients
Directions
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Bring a generous pot of water to the boil.
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Heat the oil in 1 large or 2 regular frying pans and fry the potato slices with the rosemary sea salt and some pepper over medium heat in 20 min. Until golden brown and done. Change regularly.
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In the meantime, heat the skillet without oil or butter and toast the hazelnuts for 4 minutes on medium heat. Remove from the pan and allow to cool on a plate.
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Heat the oil in the same frying pan and fry the salmon burgers over medium heat in 8 min. Golden brown and done. Turn halfway.
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Wash the broccoli and cut into small florets. Peel the stalk and cut into small pieces.
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When the water boils, add the broccoli and possibly salt and cook in 5 minutes until al dente.
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Make a dressing of the oil, vinegar and mustard. Chop the hazelnuts roughly. Drain the broccoli and scoop with the dressing and hazelnuts.
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Divide the potatoes, salmon burgers and broccoli over the plates and serve.
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Nutrition
780Calories
Sodium0% DV1.280mg
Fat75% DV49g
Protein50% DV25g
Carbs18% DV55g
Fiber44% DV11g
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