Monday, December 12, 2016

Salmon with lemon & mint breadcrumbs

Salmon with lemon & mint breadcrumbs
Energy
1887kJ
Fat saturated
5.00g
Fat Total
26.00g
Carbohydrate sugars
3.00g
Carbohydrate Total
10.00g
Dietary Fibre
4.00g
Protein
42.00g
Cholesterol
103.00mg
Sodium
161.67mg

All nutrition values are per serve.

  1. Step 1

    Place the bread in a food processor and process until rough crumbs form.

  2. Step 2

    Cook pine nuts in a large frying pan over a medium heat until beginning to brown. Add breadcrumbs and cook until golden. Transfer to a bowl.

  3. Step 3

    Spray salmon with oil and season with salt and pepper. Cook in the frying pan for 3-4 minutes each side.

  4. Step 4

    Cook the beans and carrots in boiling water for 3-4 minutes or until just tender.

  5. Step 5

    Stir the lemon zest and mint into the breadcrumbs. Divide vegetables between plates. Top with the salmon and breadcrumbs. Serve with lemon wedges.

When storing Dutch carrots, keep in a plastic bag in the refrigerator. Do not store near bananas, apples or melons to avoid the development of bitter compound.

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