Try this Herb-crusted Salmon With Salad recipe, or contribute your own.
Suggest a better descriptionBring a saucepan of water to the boil, then drop in the kale and simmer for 2 minutes, or until the leaves are just tender. Drain the kale in a sieve or colander, then rinse under cold running water.
Meanwhile, mix together the ground almonds and chopped herbs in a bowl until well combined. Lightly whisk up the egg white until frothy.
Dip the salmon into the frothy egg white and then into the almond and herb mixture. Turn the fish until it is well covered — a few gaps here and there aren’t the end of the world.
Melt the coconut oil in a non-stick frying pan over a medium heat. Gently lay the fish in the pan and fry for 2-3 minutes on each side, or until you are happy the fish is cooked through. Remove to a piece of greaseproof paper and leave to rest for 1 minute.
While the fish is resting, give the kale a good squeeze to remove any excess liquid and then tip into a large salad bowl. Drizzle in the olive oil and add the pumpkin and pomegranate seeds along with a good pinch of salt and pepper. Slice the avocado half into long thin strips and gently toss together with the kale salad.
Serve up the salad topped with the crusted salmon - and mange.
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Serving Size: 1 Serving (98g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 236 | ||
Calories from Fat: 175 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.4g | 26 % | |
Saturated Fat 7.4g | 37 % | |
Monounsaturated Fat 7.4g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 133.1mg | 5 % | |
Potassium 295.4mg | 8 % | |
Total Carbohydrate 9.6g | 3 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 6.5g | ||
Protein 9.2g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 236
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