colombian

Cabbage and Carrot Ensalada with Warm Salmon and Citrus Dressing

Name: Cabbage and Carrot Ensalada with Warm Salmon and Citrus Dressing
Yield: 1 serving
Cuisine: colombian
Ingredients: 170 g salmon fillet; 160 g green cabbage, thinly sliced; 70 g carrot, julienned; 20 g scallion, thinly sliced; 14 g olive oil; 30 g orange juice; 15 g lime juice; 20 g roasted peanuts, chopped; 1 g kosher salt; 0.5 g black pepper

This dish pairs salmon fillet with green cabbage, thinly sliced, carrot, julienned and scallion, thinly sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Easy

Balanced High satiety Pescatarian Gluten free Heart friendly Low carb

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

44 g Protein

25 g Carbohydrates

46 g Fat

9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

170g salmon fillet 354 kcal
160g green cabbage, thinly sliced 40 kcal
70g carrot, julienned 29 kcal
20g scallion, thinly sliced 7 kcal
14g olive oil 124 kcal
30g orange juice 14 kcal
15g lime juice 5 kcal
20g roasted peanuts, chopped 113 kcal
0.5 tsp (1g) kosher salt 0 kcal
0.25 tsp (1g) black pepper 1 kcal

Cooking instructions

salmon filletkosher saltblack pepper
Season salmon with salt and black pepper.
salmon filletolive oil
Heat a skillet over medium-high heat with olive oil. Sear salmon 3-4 minutes skin-side down, then 2-3 minutes more until just cooked; rest 2 minutes.
green cabbagecarrotscallion
In a bowl, toss cabbage, carrot, and scallion.
orange juicelime juicekosher salt
Whisk orange juice, lime juice, and a pinch of salt; drizzle over the slaw and toss well.
salmon fillet
Flake salmon into large pieces and place on top of the dressed salad.
salmon filletroasted peanuts
Sprinkle with toasted peanuts and serve while the salmon is still warm.