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Slow-Cooked Salmon with Turnips and Swiss chard
recipe
65 min
Total
531 Kcal
45 g protein
15 g carbs
33 g fat
Ingredients for
serving
-
13.5
g
Oil, olive, salad or cooking
1
x tablespoon (13.5g)
-
0.1
g
Salt, table
0.25
x dash (0.4g)
-
0
g
Spices, pepper, black
0.25
x dash (0.1g)
-
3.9
g
Lime juice, raw
0.13
x fl oz (30.8g)
-
24
g
Chard, swiss, raw
0.5
x leaf (48g)
-
170
g
Salmon fillet
2
x 3 oz (85g)
-
3.8
g
Parsley, fresh
0.06
x cup chopped (60g)
-
0.3
g
Coriander (cilantro) leaves, raw
0.06
x cup (4g)
-
9
g
Garlic, raw
1
x cloves (9g)
-
0.5
g
Lemon rind, grated
0.25
x tsp (2.0g)
-
0.6
g
Sesame Seeds, Toasted
0.13
x 1 tbsp (5g)
-
1.1
g
Oil, sesame, salad or cooking
0.25
x tsp (4.5g)
-
2.5
g
Shallots, raw
0.25
x tbsp chopped (10g)
-
162.5
g
Turnips, raw
2.5
x cup, cubes (65g)
Instructions
-
Set the oven temperature to 250 degrees Fahrenheit / 120 degrees Celsius.
-
Drizzle a little olive oil and sprinkle a small quantity of lemon zest over the salmon flesh and gently rub its surface.
-
Season it with salt and garlic. Bake the salmon in the oven for at least 35 minutes.
-
In a skillet, combine 1 cup water, 1 tbsp olive oil and turnips. Season it with salt and pepper.
-
Cover the mixture and simmer for at least 20 minutes.
-
Now remove the cover and continue cooking uncovered for at least 5 minutes.
-
Remove the stems and ribs from Swiss chard leaves while the turnips are cooking.
-
Slice the leaves, stems and ribs crosswise.
-
Heat the remaining olive oil in a skillet over medium heat.
-
Cook Swiss chard stems and ribs and shallots until they soften.
-
Now add Swiss chard leaves and continue cooking for about 2 minutes.
-
Then add lime juice, parsley and cilantro. Season it with salt.
-
Spread a little sesame oil over the salmon fillet and serve it with turnips and Swiss chard. Top it with sesame seeds, if required.