Roasted Pepper Garlic Smoky Tempeh Burrito
A roasted pepper garlic take on smoky tempeh burrito, with measured ingredients and simple home cooking.
Beetroot & Dill Poached Salmon Salad Plate
Beetroot & dill version of poached salmon salad plate, made with straightforward ingredients and a distinct cooking method.
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- 20 min
- Calories
- 361 kcal
- Protein
- 31.8 g
- Carbohydrates
- 16.9 g
- Fat
- 18.2 g
- Fiber
- 5.4 g
Ingredients
- 135 g salmon
- 80 g spinach
- 90 g cucumber
- 110 g beetroot
- 5 g herbs
Instructions
- Measure and prepare all ingredients: 135 g salmon, 80 g spinach, 90 g cucumber, 110 g beetroot, 5 g herbs.
- Gently poach salmon until it reaches 63°C/145°F; cool slightly and serve with dressed vegetables.
- Season to taste, portion into one serving and enjoy.
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