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Karen B.
Salmon fillet with parsley tapenade
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Ingredients
Directions
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Scrape the carrot into long ribbons and cook for 4-5 minutes. Drain and drain.
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Grate 1 tablespoon of lemon zest and 1 tablespoon of orange. Remove the rest of the peel, cut the wedges out of the fleece and use them as a garnish.
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Mix the lemon and orange zest with the onion, garlic, parsley, capers and 2 tablespoons of olive oil into a tapenade.
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Sprinkle the salmon fillet with salt and pepper. Heat the rest of the olive oil and the butter and fry the salmon in about 2 minutes per side until golden brown.
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In the meantime, heat the carbons for 2 minutes in the microwave at 800 watts or heat them in a colander above a pan of boiling water.
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Divide the carrot over the plates, lay the salmon on it and spread the tapenade over it. Garnish with orange and lemon. Tasty with fried potatoes.
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Nutrition
560Calories
Sodium0% DV0g
Fat65% DV42g
Protein64% DV32g
Carbs3% DV10g
Fiber0% DV0g
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