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Mr. Ojeda
Salmon with herbs and tapenade
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Ingredients
Directions
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Rub the salmon fillets with lemon juice, salt and pepper. Sprinkle with 1 teaspoon of thyme and put in the refrigerator.
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Cook the potatoes in 3-4 minutes until al dente. Boil the haricots for 3-4 minutes, drain and rinse cold water. Puree the ingredients for the tapenade.
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Heat 2 tablespoons olive oil and 50 grams butter and fry the potatoes golden brown. Spoon the haricots verts, shallots and through and fry for 2-3 minutes. Spoon the rest of the thyme, rosemary and basil.
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Heat the remaining olive oil and butter in another frying pan and fry the salmon for about 2 minutes per side. Serve the fish on the potatoes and vegetables.
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Put a spoonful of tapenade on the fish, serve the rest of the tapenade and garnish with a lemon wedge.
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Nutrition
770Calories
Sodium0% DV2.4g
Fat86% DV56g
Protein62% DV31g
Carbs9% DV28g
Fiber44% DV11g
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