Salmon, pasta, cream cheese, dill and chives are a classic. I added Brussels sprouts, ginger, lime and soy sauce for a twist. Delicious and very healthy. You can eat this salad just out of the pan or put it in a lunch box and take it to the office.
Ingredients for the marinade:
- 1 tranche of salmon
- 1 piece of ginger, minced
- 1 teaspoon of garlic powder
- 1 tablespoon of soy sauce
- 1 lime
For cooking:
- 50 g of baby kale leafs
- 2 sliced shallots
- 50 g of whole grain pasta
- 6 Brussels sprouts
- 1 tablespoon of non-fat cream cheese
- 1 tablespoon of cooking oil
- 1 pinch of black pepper
- 3 sprigs of chives, chopped
- 1 sprig of dill, chopped
- 1 lime (pulp)
Instructions
- Place in a zip bag the salmon, garlic, ginger, soy sauce, dill and lime pulp.
- Take it to the refrigerator for 4 hours
- Put a skillet in medium heat
- Add the oil, salmon and juices from the marinade.
- Cover and let it cook for 3 minutes
- Turn and let it cook for another 30 seconds
- Put the cooked salmon in a box and keep it warm
- Saute the shallots, pasta and kale in the salmon sauce till the shallots are tender.
- Add the cream cheese and mix
- Place the shallots, pasta and kale in a salad bowl. Make a second layer of Brussels sprouts cut in half.
- Put the salmon on top and sprinkle with chopped chives.