Pan-fried salmon and salad with apples and dates
Votes: 4
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 620, total fat 36 G., saturated fats 8 G., proteins 39 G., carbohydrates 40 G., fiber 7 G., cholesterol 85 mg, sodium 730 mg, sugar - G.
Calories 620, total fat 36 G., saturated fats 8 G., proteins 39 G., carbohydrates 40 G., fiber 7 G., cholesterol 85 mg, sodium 730 mg, sugar - G.
Pan-fried salmon with a kale and apple salad is the perfect option for a light and delicious dinner that's quick to prepare. Pan-fry the salmon until golden brown, then toss the kale with a lemon-olive oil dressing. Top the salad with thinly sliced apples, dates, grated cheese, and almonds. All these ingredients come together beautifully, creating a salad that's rich, crisp, and refreshing with its tart, sweet flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 salmon fillets (middle part), weighing 150 g each, approximately 2.5 cm thick.
- 3 tablespoons freshly squeezed lemon juice
- 3 tbsp. l. olive oil
- 1 bunch kale, stems trimmed, leaves thinly sliced (about 6 cups)
- 1/4 cup dates
- 1 Honeycrisp apple
- 1/4 cup finely grated pecorino cheese
- 3 tbsp. toasted almond needles
- 4 whole grain buns
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Cooking the dish according to the recipe:
- Bring fish to room temperature 10 minutes before cooking.
- Meanwhile, in a large bowl, combine lemon juice, 2 tablespoons olive oil, and 1/4 teaspoon salt. Add the kale, season with pepper, and let sit for 10 minutes.
- While the cabbage is steeping, cut the dates and apple into thin strips. Add the dates, apples, cheese, and almonds to the cabbage. Season with pepper and mix well.
- Sprinkle the fish with 0.5 teaspoon of salt and pepper. Heat the remaining 1 tablespoon of olive oil in a large nonstick skillet over medium-low heat. Increase the heat to medium. Place the fish in the skillet, skin side up. Fry until golden brown on one side, about 4 minutes.
- Turn the fish over with a spatula and cook until firm to the touch, about 3 more minutes.
- Divide the salmon, salad and rolls among four plates.
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