Emprimir
Correo Electrónico
Add a photoRaciónes: 3
Ingredientes
- 1 Tbsp. Extra virgin olive oil
- 3 x 110 grams, (4oz) pcs salmon fillets, no skin or possibly bones Salt and pepper
- 1 lrg Hand rocket leaves Touch of extra virgin olive oil to blend
- 55 gm Parmesan cheese, (2oz)
- 1 Tbsp. Pine kernels
- 1 x Clove garlic
- 3 x Heads chicory
- 1 x Cucumber
- 1 Tbsp. White wine vinegar
- 1 x Egg yolk
- 1 Tbsp. Stock syrup
- 1 x Red pepper to garnish
- 1 tsp Dijon mustard
Direcciones
- Seal the salmon in some warm fat.
- Blend the rocket, Parmesan, pine kernels, garlic and extra virgin olive oil till a smooth paste is formed.
- Arrange the salad leaves on a plate. Mix the vinegar, yolk, mustard and stock syrup together to create a dressing and drizzle over. Place some of the rocket pesto on top of the salmon.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 160g | |
| Recipe makes 3 servings | |
| Calories 174 | |
| Calories from Fat 89 | 51% |
| Total Fat 10.09g | 13% |
| Saturated Fat 3.84g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 327mg | 14% |
| Potassium 309mg | 9% |
| Total Carbs 12.77g | 3% |
| Dietary Fiber 1.1g | 4% |
| Sugars 2.23g | 1% |
| Protein 8.48g | 14% |
