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Ingredientes
- 2 x 140 g salmon fillets
- 1 x Bulb fennel, finely sliced
- 1/2 x Pear, finely sliced A few pcs of walnuts
- 1 pch Crushed cardamom seed
- 1 x Orange, segmented, juice and zest saved
- 1 bn Coriander, minced
- 50 gm Light fromage frais
- 1 pch powdered cinnamon Flaked rock salt and grnd black pepper
Direcciones
- Season the salmon with salt and pepper and grill under the grill.
- Mix the pear with the fennel and season with plenty of black pepper, cardamom and walnuts.
- Blend the orange juice and zest with the fromage frais and add in a little cinnamon. Place a pile of fennel in the centre of the plate and lace the salmon on top. Decorate the outside of the plate with orange segments and drizzle with the orange fromage frais.
- Fennel reduces the toxin effects of alcohol in the body, and is a good digestive.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 304g | |
| Recipe makes 2 servings | |
| Calories 461 | |
| Calories from Fat 231 | 50% |
| Total Fat 26.13g | 33% |
| Saturated Fat 4.67g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 77mg | 26% |
| Sodium 141mg | 6% |
| Potassium 1415mg | 40% |
| Total Carbs 34.76g | 9% |
| Dietary Fiber 20.9g | 70% |
| Sugars 3.93g | 3% |
| Protein 34.77g | 56% |
