FRIJE

<< recipes

Provençal Salmon

Low GI Public
Course: Main course
Preparation time: 10 minutes
Cooking time: 10 minutes
Energy: 65 kcal / serving

Instructions

  • 1.   Blanch the tomatoes (place them in boiling water for 50 seconds) then transfer them to a bowl of cold water to peel them. Cut the flesh into cubes and remove the cores.
  • 2.   Whisk together the lemon juice, vinegar, and olive oil in a bowl.
  • 3.   Mix the tomato cubes, shallots, chives, and half of the tarragon in a bowl.
  • 4.   Sauté the salmon in a pan with a little olive oil and the remaining tarragon.
  • 5.   Once the salmon is cooked, mix the contents of the 2 bowls together.
  • 6.   Serve the salmon hot and drizzle with room temperature sauce.

Ingredients for servings

  • 3 tomatoes
  • 1 lemon juice
  • 1 tablespoon of balsamic vinegar
  • 1 tablespoon of olive oil
  • 3 shallots
  • 1 tablespoon of chives (optional)
  • 1 tablespoon of fresh tarragon (optional)
  • 4 salmons
  • salt (according to taste)
  • pepper (according to taste)

Rates

  • No reviews

Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    65 kcal
    3 %
  • Fat
    3,69 g
    5 %
  • of which saturated
    0,58 g
    3 %
  • Carbohydrates
    5,69 g
    2 %
  • of which sugar
    3,8 g
    4 %
  • Protein
    1,13 g
    2 %
  • Fibers
    1,54 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.