Salmon With Creamy Cucumber-Fennel Salad
4
15 min
15 min
3.16 / personnes
Ingrédients
1
Pincée
Poivre de cayenne
4
Pain de seigle, toasts
4
Filets de saumon
1
Fenouil
1
Citron jaune
1
Pincée
Poivre noir
125
Gr
Yaourts grec
1
Concombre - moyen
1
Pincée
Sel
1
CaS
Vinaigre de cidre
1
CaS
Huile d'olives
Détail de la recette
Directions
Heat oven to 400° F.
Rub the salmon with the oil and place on a rimmed baking sheet.
Season with the cayenne and ¼ teaspoon each salt and black pepper.
Top with the lemon slices and bake until opaque throughout, 8 to 12 minutes.
Meanwhile, whisk together the yogurt, vinegar, and ¼ teaspoon each salt and black pepper in a large bowl.
Add the fennel, fennel fronds, and cucumber and toss to coat.
Serve the salmon with the cucumber-fennel salad and bread.
Valeurs nutritionnelles moyennes par personne
| Energie | 1 554.70 kJ / 372.45 kCal | ||
| Matières grasses | 21.42 g | dont saturés | 3.44 g |
| Glucides | 15.82 g | dont sucres | 2.07 g |
| Fibres | 4.23 g | ||
| Protéines | 27.72 g | ||
| Sodium | 270.09 mg | ||
Source : http://www.realsimple.com/food-recipes/browse-all-recipes/salmon-cucumber-fennel-salad
