Top of page

Salmon and Creamed Kale

< Retour

Salmon and Creamed Kale

with millet and a zucchini, hazelnut and basil salad

Informations supplémentaires
30 min. | 720 kcal | easy | Family | Printable version
1. Cook the millet Bring a pot of water with the broth cube to a boil. Pour the millet and cook for 15-18 minutes or until tender. The grain will remain slightly al dente. Drain and toss with a drizzle of oil, salt and pepper, to taste.
2. Setup Cut the zucchini into half rounds. Chop the shallot and the hazelnuts. Thinly slice the basil. Chop the kale.
3. Cook the zucchini Warm up a pan over medium-high heat. Roast the hazelnuts for 3-4 minutes or until lightly browned. Remove from the pan and put in a bowl. Add a drizzle of oil to the pan. Cook the zucchini for 3-5 minutes or until browned. Add salt and pepper. Remove from the pan and put it in the bowl with the hazelnuts.
4. Cook the saumon Pat the salmon dry. Add salt and pepper. Add a drizzle of oil to the pan, if needed, and reduce the heat to medium. Cook the salmon 3-4 minutes on each side or until the desired doneness. Remove from the pan.
5. Cook the kale Add 1 tbsp. of butter in the pan with the shallot. Cook 1-2 minutes. Add the kale and cook for 2-3 minutes, over medium-high heat. Add 1/4 cup of water and cook until the water has evaporated. Add salt and pepper. Add the cream, mix and cook for 1 minute.
6. Plate your dish Add the basil and a drizzle of oil to the bowl with the zucchini. Adjust the seasoning to taste. Serve the salmon with the millet, creamy kale and the zucchini salad. Bon appétit!
2unitSalmon Fillets
100gKale
80mlCream 18%
1unitShallot
160gMillet
1unitVegetable Broth Cube(s)
1unitZucchini(s)
1unitBasil
15gHazelnuts
What you need Pan, Bowls, Pot, Strainer, Tongs.
720 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 68g
23%
fat 33g
51%
cholesterol 93mg
31%
fiber 10g
40%
protein 40g
saturated 9g
45%
sodium 126mg
5%
sugar 6g
trans 0g