Salmon with vegetable salad

Name: Salmon with vegetable salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 680 g salmon fillet; 2 tsp chili powder; 2 tsp paprika; 1 tsp garlic pepper; 80 g maple syrup; 15 ml soy sauce; 2 pcs zucchini; 120 g chopped tomatoes; 120 g julienned carrots; 80 g chopped green onion; 60 ml balsamic sauce; 1 tbsp basil paste; 60 g blue cheese; to taste salt; to taste black pepper

Baked salmon in a maple syrup and soy sauce glaze served with a salad of zucchini ribbons, tomatoes, carrots, and blue cheese.

Total: 30 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 638
Protein: 41 g
Fat: 42 g
Carbs: 25 g

Ingredients

for 4 servings

salmon fillet680 g
chili powder2 tsp
paprika2 tsp
garlic pepper1 tsp
maple syrup80 g
soy sauce15 ml
zucchini2 pcs
chopped tomatoes120 g
julienned carrots120 g
chopped green onion80 g
balsamic sauce60 ml
basil paste1 tbsp
blue cheese60 g
saltto taste
black pepperto taste

Method

8 steps

Preheat the oven to 200°C.
Mix the chili powder, paprika, and garlic pepper. Rub this mixture onto the salmon fillet.
Place the fish on a greased baking sheet and bake for 10-12 minutes.
Mix the maple syrup with the soy sauce. Brush this mixture over the salmon and bake for another 2-3 minutes until caramelized.
Using a vegetable peeler, cut the zucchini into long, thin ribbons.
In a large bowl, combine the zucchini ribbons, tomatoes, carrots, and green onion.
Dress the salad with the balsamic sauce and basil paste, and toss gently.
Arrange the salad on plates, top with the baked salmon, and sprinkle with crumbled blue cheese.