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Gillian Ross
Salmon burger with broccoli and rosemary potatoes
Potatoes with rosemary are delicious. Tonight you will eat them with a crispy salmon burger and broccoli. Roasted hazelnuts for the bite.
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Ingredients
Directions
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Heat the oil in 1 large or 2 regular frying pans and fry the potato slices with the rosemary, pepper and salt in about 20 minutes on medium heat until golden brown and done.
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Change regularly.
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In the meantime, heat a 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 in 8 min. On medium heat until golden brown and done. Turn halfway.
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Meanwhile cut the broccoli into small florets, peel the stalk and cut into small pieces. Cook in 5 minutes until al dente.
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Make a dressing of the rest of the oil, vinegar and mustard. Chop the roasted hazelnuts coarsely.
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Drain the broccoli and scoop with the dressing and the hazelnuts. Divide the salmon burgers, broccoli and potatoes over the plates.
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Nutrition
925Calories
Sodium40% DV960mg
Fat65% DV42g
Protein88% DV44g
Carbs30% DV89g
Fiber32% DV8g
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