Recettes
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Flexitarian Recipes by Giovanni Apollo
Grilled Salmon with Fresh Herbs
Quick-steamed salmon, Allégro ricotta and coriander
Ingredients
250 ml (1 cup) of Allégro 4% low sodium ricotta
24 coriander leaves, finely chopped
Juice of 1 lemon
Salt and pepper to taste
4 salmon fillets (150 g each)
24 coriander leaves, finely chopped
Juice of 1 lemon
Salt and pepper to taste
4 salmon fillets (150 g each)
Method
In a bowl, using a whisk, vigorously mix the Allégro ricotta, ¾ of the coriander,
and the lemon juice. Season with salt and pepper. Let rest in the refrigerator for 15 minutes.
Season the salmon fillets and sprinkle them with the remaining coriander; wrap each fillet individually in plastic wrap. Cook on high in the microwave for 45 seconds. Turn them over and continue cooking for another 45 seconds. Repeat the two cooking times (or until desired doneness has been reached). Carefully unwrap the salmon. Garnish with coriander-flavoured Allégro ricotta. Serve immediately.
Season the salmon fillets and sprinkle them with the remaining coriander; wrap each fillet individually in plastic wrap. Cook on high in the microwave for 45 seconds. Turn them over and continue cooking for another 45 seconds. Repeat the two cooking times (or until desired doneness has been reached). Carefully unwrap the salmon. Garnish with coriander-flavoured Allégro ricotta. Serve immediately.
Preparation time: 5 minutes
Resting time: 15 minutes
Number of portions: 4
Resting time: 15 minutes
Number of portions: 4
Nutrition Facts
Per 1 portion
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Amount% Daily Value
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Calories 320
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Fat 18 g28%
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Sodium 160 mg7%
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Carbohydrate 3 g1%
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Fibre 0 g0%
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Protein 37 g
Nutri-note
This protein-rich recipe is sure to tide you over until your next meal. It also delivers a good dose of Omega-3, fatty acids that are essential for a healthy heart and may even help boost your morale! And as for coriander, it provides antioxidants and is a source of vitamin K.
GIOVANNI APOLLO
Chef/owner of Apollo Restaurant, Giovanni became a student of Paul Bocuse at 13 years of age. After refining his savoir-faire with some of the great chefs, studying molecular cuisine, travelling the globe, winning numerous prizes, and frequenting the highest spheres of the gastronomic world, it is here, with our passionate and curious people, that Giovanni most enjoys sharing his art.
Chef/owner of Apollo Restaurant, Giovanni became a student of Paul Bocuse at 13 years of age. After refining his savoir-faire with some of the great chefs, studying molecular cuisine, travelling the globe, winning numerous prizes, and frequenting the highest spheres of the gastronomic world, it is here, with our passionate and curious people, that Giovanni most enjoys sharing his art.
© Chef Giovanni Apollo, Apollo Globe Traiteur,
6389 Saint-Laurent Boulevard, Montreal (Quebec) H2S 3C3