Food & Health

Grilled Salmon with Coriander and an Autumn Stir-fry of Mixed Split Peas

Serving Size: 1/6 of recipe
Makes: 6 servings

Source of: Vitamin C and Calcium
Excellent Source of: Fibre, Potassium, Folate and Iron
Gluten-Free

Ingredients

45 ml
butter
3 tbsp
30 ml
oil
2 tbsp
1
small fennel bulb, finely chopped
1
40 g
cashews or walnuts
1.4 oz
40 g
dark raisins
1.4 oz
40 g
dried cranberries
1.4 oz
40 g
dried apricots, chopped
1.4 oz
175 ml
cooked green split peas
3/4 cup
175 ml
cooked yellow split peas
3/4 cup
60 ml
xtabentun liquor (honey based -
2 oz
 
use spiced rum if not available)
5 ml
salt
1 tsp
2 ml
pepper
1/2 tsp
90 ml
coriander seeds
6 tbsp
6
salmon fillets
6
bunch
cilantro
bunch


Directions

HEAT butter and oil in a wok. Add the fennel

bulb and stir-fry until soft, then add nuts, raisins, cranberries, and apricots.

ADD the green and yellow peas, and the X’tabentun liquor. Let the alcohol evaporate, then season with salt and pepper.

MASH the coriander seeds in a stone mortar.

COVER the salmon fillets with the coriander seed powder, salt, and pepper.

HEAT a pan with olive oil and fry the fillets until they reach desired doneness. Set aside.

CRUSH the fresh cilantro coarsely in the mortar and place on top of the salmon.

PLACE the stir-fry of split peas and dried fruits as the base inside the plate. Place the

salmon over top and serve.

Nutrition Facts

Based on a serving of 1/6 of recipe

Energy: 580 calories
Protein: 50 g
Fat: 28 g
Saturated Fat: 7 g
Cholesterol: 135 mg
Carbohydrates: 31 g
10%
Fibre: 6 g
24%
Sodium: 549 mg
23%
Potassium: 1637 mg
Vitamin C: 8 mg
13%
Folate: 99 mcg
45%
Calcium: 102 mg
9%
Iron: 4 mg
22%
Calories from Fat:
43%





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