Nutrition
1 serving contains (Percentage of daily recommendation)
| Calories | 303 kcal | (15%) | |
| Protein | 25 g | (50%) | |
| Fat | 19 g | (24%) | |
| Carbohydrates | 7 g | (3%) | |
| Added Sugar | 0 g | (0%) | |
| Roughage | 3 g | (10%) |
Recipe Development: EAT SMARTER
Ingredients
For servings
| 4 ½ cups | white Asparagus trimmed and chopped |
| salt | |
| 1 ½ cups | Snap pea |
| ½ bunches | scallions |
| 11 ounces | Salmon fillet |
| 1 | unwaxed lemons |
| 3 cups | mixed Salad Greens (lettuce, lollo rosso, radicchio... ) |
| 2 | hard-boiled eggs |
| freshly ground peppers | |
| 3 tablespoons | olive oil |
Related recipes
Directions
1 Simmer the asparagus pieces in boiling, salted water for about 6-8 minutes. Drain, retaining the cooking water.
2 Wash and trim the mangetout and cook in boiling, salted water for about 4 minutes. Drain, refresh in cold water and drain thoroughly.
3 Cut the salmon into approximately 2 cm strips. Rinse the lemon in hot water, halve and slice one half. Squeeze the other half. Put the lemon slices into a pan, add asparagus water to a depth of 2 cm and bring to the boil. Add the salmon, turn off the heat, cover and leave to stand for about 8 minutes.
4 Wash and trim the spring onions and cut into rings at an angle. Shell and slice the eggs.
5 Wash the salad leaves, shake dry and break into smaller pieces. Make a bed of salad leaves on 4 plates. Mix the lemon juice with salt and pepper and stir in 2 tbsp of asparagus water and oil.
6 Arrange the other ingredients on top of the salad leaves, drizzling over the dressing.
Comments
This recipe hasn't received any comments yet.
Leave a Comment