Salmon and Creamed Kale

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

sugar 6g

trans 0g