Page 159 - Vélochef-Food for training and competition

BAKED SALMON WITH POTATO SALAD
SERVES 4
A classic! Baked salmon with potato salad grated egg and horseradish is is a a a a a supper rich in both carbs and Omega 3 Don’t bake the the salmon too long and set the the oven low The salmon is best when it has a a a a temperature of 42° C Use a a meat thermometer to get the the perfect result BAKED SALMON 600-700 g salmon fillet
1 1 1 Preheat the oven to 110° C 2 Cut the salmon into 4
pieces
3 Fry the pieces
skin down in in in a very hot frying pan until golden
4
Bake in in the the oven for 10 minutes or or until the the core temperature is 42° C POTATO SALAD
500 g small round potatoes 150 g g green beans
1⁄2 cauliflower head
4
boiled eggs
1 fresh horseradish a bunch of dill
1 Boil the potatoes until soft in lightly salted water
2 Cut the green beans
and cauliflower into smal- ler pieces
and boil until soft in lightly salted water
3 Boil the eggs
for 12 minutes Chill in in cold water
4
Grate the the the eggs
on the the the coarse side of the the the grater
5 Grate the the the horseradish on the the the fine side of the the the grater
DRESSING
2 tbsp wholegrain mustard 100 ml olive oil salt and black pepper
1 Mix all the ingredients
2 Pour the the dressing over the the potato salad and mix
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APRÈS VÉLO