Informations supplémentaires
30 min.
|
572 kcal
|
easy
|
|
Printable version
1. Make the parsnip mash
Peel and cut the parsnips into small pieces. Put the parsnips in a pot and add enough water to cover. Bring to a boil and cook 14-16 minutes until tender. Drain then mash with butter and milk to taste. Add salt and pepper. Keep warm.
2. Setup
Cut the carrots in half vertically then a second time to obtain 4 sticks per carrot. Tear the thyme leaves from the branches. Chop the garlic.
3. Make the marinade
In a bowl, combine the maple syrup, the soy sauce and the orange juice. Add the salmon and marinate for a few minutes.
4. Cook the carrots
Heat a drizzle of oil in a skillet over medium high heat. Cook the carrots 4-5 minutes until colored. Add 1/2 2P | 1/3 3P cup of water and let the water evaporate completely, about 2 minutes. Add 1 tbsp. of butter and the garlic and cook for 1-2 minutes. Salt and pepper. Mix in the thyme.
5. Cook the salmon
Heat a drizzle of oil in another pan over medium heat. Cook the salmon 3-4 minutes per side. Remove and set aside. Add the sauce to the pan and let it reduce for 1-2 minutes over high heat until it thickens a bit.
6. Plate your dish
Serve the salmon with the mashed parsnip, the garlic carrots and the sauce. Bon appétit!
2unitSalmon Fillets
4unitRainbow Carrots
2unitParsnip(s)
0.5unitThyme
90mlSauce Mix (soy sauce,orange juice,maple syrup)
1unitGarlic Clove(s)
What you need
pot, strainer, potato masher, pans, tongs, spatula
572 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
55g
18%
fat
23g
35%
cholesterol
86mg
29%
fiber
6g
24%
protein
39g
saturated
7g
35%
sodium
1471mg
61%
sugar
17g
trans
0g