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.
- Step 1
Place the bread in a food processor and process until rough crumbs form.
- 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.
- Step 3
Spray salmon with oil and season with salt and pepper. Cook in the frying pan for 3-4 minutes each side.
- Step 4
Cook the beans and carrots in boiling water for 3-4 minutes or until just tender.
- 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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