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SUE1956
Salmon fillet with peppercorn and broccoli with hazelnuts
Salmon with potato, hazelnuts and broccoli.
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Ingredients
Directions
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Heat the oil in a large frying pan and fry the potatoes with the thyme, pepper and salt on medium heat for 14 minutes 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 3 minutes on medium heat.
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Remove from the pan and allow to cool on a plate. Heel coarse.
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Sprinkle the lepper on a plate and pass through the sides of the salmon fillet.
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Halve the broccoli florets and cook in 5 minutes until al dente. Pour into a colander and drain well. Spoon with the hazelnuts and dressing.
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In the meantime, heat the rest of the oil in the frying pan and fry the salmon over medium heat for 3 minutes.
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Turn carefully and bake for another 2 minutes. The sides are not baked.
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Divide the potatoes and broccoli over the plates, divide the salmon into pieces and add.
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Nutrition
690Calories
Sodium15% DV350mg
Fat55% DV36g
Protein56% DV28g
Carbs19% DV58g
Fiber44% DV11g
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