Informations supplémentaires
25 min.
|
400 kcal
|
easy
|
Printable version
1. Prepare Ingredients
Slice cucumbers on an angle into 1/4 inch ovals. Place in a fine mesh sieve and toss with 1/2 tsp salt. Set aside. Pick mint and parsley leaves. Cut celery into 3/8 inch pieces. Peel shallot and garlic and trims ends. Slice shallot into 1/8 pieces. Chop garlic.
2. Toast Almonds
Heat 2 tbsp. butter in a large skillet over medium. Once melted, add almonds and toast for 3–4 minutes, tossing often, until golden and fragrant. Add maple syrup and a pinch of salt and stir to coat almonds. Let cook for 1 minute. Remove from skillet and set aside on a plate until ready to serve. Wipe out skillet with paper towel.
3. Assemble Salad
In a large bowl, whisk together 2 tbsp. olive oil, red wine vinegar, garlic and sour cream. Season to taste with salt and pepper. Add shallot and toss to coat. Set aside until ready for Step 5.
4. Cook Salmon
Drain salmon and pat dry with paper towel. Season well with salt and pepper. Heat 1 tbsp. olive oil in same large skillet over medium. Once hot, add salmon and cook for 2–3 minutes per side, until fish starts to flake and is an internal temperature of 158°F.
5. Finish Salad and Serve
Pat cucumbers dry and add to salad bowl along with spinach, celery, mint and parsley. Toss to coat with dressing. Divide salad onto serving plates and top with salmon. Garnish with almonds. Enjoy!
1unitSalmon Fillets
2unitCucumbers
1unitCelery
50gSliced Raw Almonds
1unitMint Fresh
2unitItalian Parsley
30mlRed Wine Vinegar
1unitGarlic Clove
20mlMaple Syrup
30mlSour Cream
1unitShallot
60gBaby Spinach
What you need
pan, pot, strainer
400 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
22g
7%
fat
22g
34%
cholesterol
70mg
23%
fiber
6g
24%
protein
33g
saturated
4g
20%
sodium
210mg
9%
sugar
10g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg