Pan-Seared Salmon with Dijon and Dill Sauce
with orzo, lemon and cucumber feta coleslaw
Informations supplémentaires
30 min.
|
504 kcal
|
easy
|
|
Printable version
1. Setup
Zest the lemon. Chop the dill. Thinly slice the cucumber and cabbage.
2. Cook the orzo
Bring a pot of salted water to a boil. Cook the orzo 6-8 minutes until tender. Drain then mix with a drizzle of oil, salt and pepper to taste.
3. Cook the salmon
Heat a drizzle of oil in a pan over medium heat. Pat the salmon dry and season with salt and pepper. Cook the salmon 3-4 minutes per side or until cooked to your liking.
4. Mix the salad
Meanwhile, mix the cabbage with the cucumber, crumbled feta, a drizzle of oil, 1-2 tbsp. of cider or wine vinegar, a pinch of sugar, salt and pepper.
5. Make the sauce
Whisk the Dijon mustard with 1/4 2P | 1/3 3P cup of oil, the dill, zest and juice of half a lemon. Add salt and pepper to taste.
6. Plate your dish
Serve the salmon with the mustard dill sauce, the orzo and the coleslaw. Bon appétit!
2unitSalmon Fillets
1unitDill
1unitLemon
40gFeta Cheese
15mlDijon Mustard
100gSliced green cabbage
180mlOrzo
1unitLebanese Cucumber(s)
What you need
pan, spatula, bowl, whisk, pot, strainer
504 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
37g
12%
fat
23g
35%
cholesterol
91mg
30%
fiber
3g
12%
protein
36g
saturated
8g
40%
sodium
417mg
17%
sugar
5g
trans
0g