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Restoration Bowl with Lemon-Garlic Salmon and Parmesan Broth
Hoofdgerecht

Restoration Bowl with Lemon-Garlic Salmon and Parmesan Broth

55 minVoor 4Nutri-Score B€€€
van @wickdconfections6 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

4 personen
  • salmon fillets (4 fillets)Vis620 g
  • olive oil (divided between salmon, broccoli and spinach)Voorraadkast40 ml
  • garlic (cloves, minced)Groente en fruit4 stukken
  • lemon juice (freshly squeezed, divided)Groente en fruit30 ml
  • iodized salt (divided, plus a pinch for the spinach)Kruiden en specerijen1,5 g
  • black pepper (freshly ground)Kruiden en specerijen1 g
  • smoked paprikaKruiden en specerijen1 g
  • farro (dry)Granen200 g
  • low-sodium chicken stock (divided between farro and broth)Voorraadkast960 ml
  • eggs (cold, boiled 7 min and halved)Zuivel4 stukken
  • broccoli (cut into florets)Groente en fruit340 g
  • shelled edamame (cooked per package)Groente en fruit150 g
  • spinach (wilted)Groente en fruit90 g
  • avocado (sliced)Groente en fruit1 stuk
  • butter (divided)Zuivel30 g
  • shallot (minced)Groente en fruit1 stuk
  • dry white wineDranken60 ml
  • Dijon mustardVoorraadkast5 ml
  • Parmesan (freshly grated, plus more to finish)Zuivel30 g
  • crispy fried shallotsVoorraadkast20 g
  • parsley (chopped)Groente en fruit10 g
  • lemon (cut into wedges)Groente en fruit1 stuk

per portie

Voedingswaarden

648kcal

Koolhydraten
48 g
Eiwitten
41 g
Vetten
33 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Oven
  • Bakplaat
  • Steelpan
  • Hapjespan
  • Mengkom
  • Vergiet
  • Rasp
  • Garde

stap voor stap

Bereiding

  1. Cook the farro

    • Simmer the farro in the chicken stock with iodized salt until tender.
    • Drain the farro.
    Stap 1

  2. Roast the broccoli

    • Toss the broccoli with olive oil and iodized salt.
    • Roast at 220 °C / 425 °F until browned and tender.
    Stap 2

  3. Roast the salmon

    • Coat the salmon fillets with olive oil, minced garlic, lemon juice, iodized salt, black pepper and smoked paprika.
    • Roast during the last 10–14 min of the broccoli, until cooked through (63 °C / 145 °F if pregnant).
    Stap 3

  4. Make the jammy eggs and edamame

    • Lower the cold eggs into boiling water and cook for 7 min.
    • Transfer to an ice bath, peel and halve.
    • Cook the edamame according to the package instructions.
    Stap 4

  5. Wilt the spinach

    • Wilt the spinach in olive oil with a pinch of iodized salt until soft and silky.
    Stap 5

  6. Make the lemon-Parmesan broth

    • Soften the shallot in part of the butter.
    • Add the garlic and cook briefly, then add the white wine and reduce by half.
    • Add the chicken stock and Dijon, simmer, then lower the heat and stir in the Parmesan.
    • Off the heat, whisk in the remaining butter, lemon juice and black pepper.
    Stap 6

  7. Assemble the bowls

    • Spoon the broth into the bottom of the bowls.
    • Add the farro, spinach, roasted broccoli, edamame, sliced avocado, salmon and eggs.
    • Finish with more broth, crispy fried shallots, parsley, Parmesan and lemon wedges.
    Stap 7
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