Tilapia salad with apples and almonds
Delight in the perfect fusion of flavors with this scrumptious Tilapia salad. Savor the crispy tilapia paired with the sweet crunch of apples and the nutty goodness of almonds. Bon appétit!
Ingredients:
- 4 6-oz. tilapia fillets
- 2 tablespoons ground coriander
- ½ teaspoon black pepper
- 1 teaspoon kosher salt, divided
- 2 tablespoons olive oil, divided
- 6 small carrots, chopped
- 2 medium leeks, thinly sliced
- ¼ cup dry white wine
- 2 tablespoons fresh lemon juice
- 1 cup instant brown rice
- ½ cup vegetable broth
- 3 cups loosely packed baby spinach
- 1 lemon, cut into wedges
Instructions:
- Dry the tilapia using paper towels. Mix coriander, pepper, and ¾ teaspoon of salt in a small bowl. Season the tilapia on all sides with this mixture.
- In a large skillet, heat 1 tablespoon of oil over medium-high heat. Place the tilapia in the skillet and cook until it turns golden brown and crispy, typically for about 4 minutes. Turn it over and continue cooking until it is just opaque, around 1 minute. Then, move it to a plate and cover to maintain its warmth.
- Pour the rest of the 1 tablespoon of oil into the skillet. Add carrots and cook while stirring frequently until they are almost tender, usually for about 3 minutes. Then, add leeks and continue stirring until they become tender, around 3 minutes. Mix in wine and lemon juice. Let it reach a boil and cook until the liquid reduces by half, approximately 1 minute. Add rice, broth, and the remaining ¼ teaspoon of salt. Bring it to a boil and cook while stirring regularly until most of the liquid gets absorbed, typically for about 3 minutes. Lastly, add spinach and cook, stirring constantly, until it wilts, about 1 minute.
- Present the tilapia alongside brown rice, vegetables, and lemon wedges.
Summary:
- Calories: 2054 kcal
- Fat: 140 g
- Protein: 153 g
- Carbs: 63 g
- Potassium: 3697 mg
- Magnesium: 424 mg