Salmon with a creamy apple coleslaw

Informations supplémentaires

30 min. | 471 kcal | easy | Family | 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. It is possible to leave everything in the center of the table and let everyone help themselves. 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

sugar 12g

trans 0g