Salmon with a creamy apple coleslaw
with celery, dill, lemon and a dried cranberry couscous
Informations supplémentaires
30 min.
|
471 kcal
|
easy
|
|
Printable version
1. Setup
Cut the apple into thin sticks or into thin half moons. Thinly slice the celery and cabbage. Chop the dill. Zest the lemon.
2. Make the salad
Place the cabbage with the apple, celery and dill in a bowl. In another bowl, whisk the sour cream with a drizzle of oil, the lemon zest, the juice of half a lemon, 1-2 tbsp. of cider or wine vinegar to taste, salt and pepper. Add the sauce to the bowl with the cabbage and mix.
3. Roast the almonds
Heat a pan over medium high heat. Roast the almonds 3-4 minutes until coloured. Remove from the pan. Add the almonds to the coleslaw.
4. Cook the couscous
Bring 1 2P | 1.5 3P cups of water with the broth cube to a boil. Pour in the couscous and cranberries, cover and remove from the heat. Let the liquid absorb for 5-6 minutes. Break up the couscous with a fork then add some lemon juice, a drizzle of oil, salt and pepper.
5. Cook the salmon
Heat a drizzle of oil in a skillet over medium heat. Pat the salmon dry then season with salt and pepper. Cook the salmon 3-4 minutes on each side.
6. Plate your dish
Serve the salmon with the couscous and the creamy slaw.
Bon appétit!
2unitSalmon Fillets
100gSliced red cabbage
1unitDill
30gDried Cranberries
30gSlivered Almonds
180gCouscous
1unitCelery
0.5unitCortland Apple(s)
0.5unitLemon
1unitVegetable Broth Cube(s)
1unitSour Cream
What you need
pan, pot, spatula, bowls, whisk
471 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
70g
23%
fat
10g
15%
cholesterol
44mg
15%
fiber
5g
20%
protein
26g
saturated
2g
10%
sodium
75mg
3%
sugar
12g
trans
0g