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Placez les filets de saumon peau vers le bas sur une plaque de cuisson vaporisée de liquide antiadhésif ou doublée d’une feuille d’aluminium antiadhésive et placez-les sous un gril chaud.Faites cuire 5 à 6 minutes ou jusqu’à la cuisson désirée.Retirez les filets et déposez deux tranches de pamplemousse sur chacun.Saupoudrez uniformément le sucre de canne sur le pamplemousse posé sur les filets de saumon et placez-les sous le gril pour caraméliser le sucre de canne.Surveillez bien parce que c’est rapide.<\/p>\n\t\t\t\n\t\t
Pelez et coupez les pamplemousses en quartiers.Réservez 8 tranches et hachez grossièrement les fruits restants.Tranchez finement la coriandre.Prélevez le zeste et le jus des limettiers.Réservez.<\/p>
Dans un grand bol, mélangez les haricots verts avec l’huile d’olive, le zeste et le jus des limettiers, les morceaux de pamplemousse, la coriandre tranchée, les cranberries et le riz complet préparé.Répartissez également et disposez le mélange au centre de quatre assiettes.Placez les filets de saumon sur la salade de haricots verts et servez.<\/p><\/div><\/div>\n\t<\/div>\n<\/div>\n<\/body><\/html>\n","protected":false},"excerpt":{"rendered":"
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