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Salmon Fillet with Vinaigrette

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 1 Knorr Fish Stock Cube
  • 4 tbsp olive oil
  • 4 salmon fillets
  • 1 tbsp white wine vinegar
  • 1 tsp caster sugar
  • 2 red onions, finely chopped
  • 150 g cherry tomatoes, halved
  • 1/2 tbsp tarragon, chopped
  • 1/2 tbsp chives
  • 1/2 tbsp basil, chopped

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

337kcal

Energy (kJ)

1412kJ

Protein (g)

29.8g

Carbohydrate incl. fibre (g)

7.6g

Carbohydrate excl. fibre (g)

6.3g

Sugar (g)

4.2g

Fibre (g)

1.4g

Fat (g)

20.5g

Saturated fat (g)

3.5g

Unsaturated fat (g)

14.4g

Monounsaturated fat (g)

11.8g

Polyunsaturated fat (g)

2.6g

Trans fat (g)

0.0g

Cholesterol (mg)

65mg

Sodium (mg)

557mg

Salt (g)

1.39g

Vitamin A (IU)

504IU

Vitamin C (mg)

9.6mg

Calcium (mg)

28mg

Iron (mg)

0.94mg

Potassium (mg)

672mg

Total

1350kcal

5646kJ

119.2g

30.6g

25.1g

16.7g

5.5g

82.0g

13.8g

57.6g

47.3g

10.4g

0.2g

261mg

2228mg

5.57g

2018IU

38.2mg

112mg

3.75mg

2690mg


  • 1 Blend the Knorr Fish Cube with 1 tablespoon of olive oil to make a paste. Massage it into each fillet on both sides. Heat a frying pan with ½ tablespoon of olive oil, then pan fry the salmon fillets for 3-4 minutes on each side. If you like your salmon pink in the middle, fry for two and a half minutes on each side.
  • 2 In a bowl whisk together the remaining olive oil, vinegar and sugar together. Add the red onions, cherry tomatoes, herbs and lemon zest and juice to the vinaigrette.
  • 3 Pour the finished vinaigrette over the cooked salmon, then garnish with the fresh herbs.