{"id":10419,"date":"2016-09-12T07:30:00","date_gmt":"2016-09-12T05:30:00","guid":{"rendered":"http:\/\/www.life-magazine.be\/nl\/?p=10419"},"modified":"2018-04-12T11:21:59","modified_gmt":"2018-04-12T09:21:59","slug":"recept-becel-sept-gebakken-citroen-gemberzalm-met-quinoa-en-broccoli","status":"publish","type":"post","link":"https:\/\/www.fiftyandmemagazine.be\/nl\/gezondheid\/recept-becel-sept-gebakken-citroen-gemberzalm-met-quinoa-en-broccoli","title":{"rendered":"Recept: Gekarameliseerde zalm met citroen-gembersausje en quinoa"},"content":{"rendered":"<span class=\"span-reading-time rt-reading-time\" style=\"display: block;\"><span class=\"rt-label rt-prefix\">Leestijd:<\/span> <span class=\"rt-time\"> 2<\/span> <span class=\"rt-label rt-postfix\">minuten<\/span><\/span><div id=\"layout-page\">\n<header id=\"layout-header\">\n<div id=\"layout-header__top\">\n<div class=\"layout-center\" style=\"text-align: justify;\">\n<nav class=\"menu-horizontal\"><strong>Een lekker stukje gebakken zalm wordt nog smakelijker met een citroen-gembersausje. Serveer met quinoa en brocolli voor een supergezonde maaltijd barstensvol smaak!<\/strong><\/nav>\n<\/div>\n<\/div>\n<\/header>\n<div id=\"layout-main\">\n<div class=\"layout-center\">\n<div class=\"layout-section\">\n<div class=\"box box--white box--shadow box--text\">\n<div class=\"row row--withtabs\">\n<div class=\"col-sm-4\" style=\"text-align: justify;\">\n<div id=\"ingredients\" class=\"tab-content is-open\">\n<h3 class=\"titel-4\"><strong>INGREDI\u00cbNTEN<\/strong><\/h3>\n<ul class=\"list list-ingredients\">\n<li><span class=\"ingredient-value\">400<\/span> g broccoli<\/li>\n<li><span class=\"ingredient-value\">200<\/span> g quinoa<\/li>\n<li><span class=\"ingredient-value\">1<\/span> gele paprika<\/li>\n<li><span class=\"ingredient-value\">1<\/span> grote citroen<\/li>\n<li><span class=\"ingredient-value\">25<\/span> g gemberwortel<\/li>\n<li><span class=\"ingredient-value\">20<\/span> g Becel Bakken &amp; Braden<\/li>\n<li><span class=\"ingredient-value\">150<\/span> g zalmfilet (in 2 stukken)<\/li>\n<li><span class=\"ingredient-value\">1<\/span> el gembersiroop<\/li>\n<li><span class=\"ingredient-value\">0,5<\/span> tl versgemalen peper<\/li>\n<\/ul>\n<div class=\"box box--tipbox\">\n<p><strong>Variaties: <\/strong>Vervang de citroen eens door sinaasappel.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<div class=\"col-sm-8\">\n<div id=\"preparation\" class=\"tab-content\">\n<h3 class=\"titel-4\" style=\"text-align: justify;\">BEREIDINGSWIJZE (VOOR 2 PORTIES)<\/h3>\n<ol style=\"text-align: justify;\">\n<li>Was en snijd de broccoli in kleine roosjes en de paprika in stukjes. Spoel de quinoa in een zeef met koud water af.<\/li>\n<li>Breng in een grote pan de quinoa met ruim water aan de kook. Temper het vuur en kook 8 minuten. Zet het vuur weer hoog, voeg de broccoli en de paprika toe en breng alles op een hoog vuur opnieuw aan de kook. Kook alles nog ca. 5 minuten. Giet de quinoa met de groenten in een zeef af. Boen intussen de citroen schoon, rasp de gele schil dun af en pers de vrucht uit. Schil en rasp de gemberwortel fijn.<\/li>\n<li>Roer de helft van de citroenzeste met de helft van de gemberwortel door elkaar en verdeel het over de zalmfilets. Verhit 20 g Becel Bakken &amp; Braden in een kleine koekenpan en bak de zalm op een laag vuur 4-6 minuten (hoe dikker de zalm hoe langer de vis moet bakken). Voeg de gembersiroop en de helft van het citroensap toe. Schud de pan voorzichtig en verwarm nog 30 seconden.<\/li>\n<li>Verwarm intussen in een steelpan 10 g Becel op een laag vuur. Voeg \u00bd tl vers gemalen peper, de rest van de citroenrasp en de gember toe en verwarm 30 seconden. Voeg de rest van het citroensap en de quinoa en de groenten toe en schep alles goed om. Verdeel het over 2 borden en leg de zalm erbij. Druppel er de citroen-gembersaus over.<\/li>\n<\/ol>\n<div class=\"box box--tipbox\">\n<p style=\"text-align: justify;\"><strong>Tip:<\/strong> De zalm kan ook in de oven bereid worden. Leg de zalm in een ingevette ovenschaal, verdeel er de Becel over en druppel er citroensap en gembersiroop over. Bak de zalm in een voorverwarmde oven (200 \u00b0C) in 10-12 minuten net gaar.<\/p>\n<p style=\"text-align: center;\"><strong>Nog meer recepten met zalm?<\/strong> Probeer <a href=\"http:\/\/www.life-magazine.be\/nl\/gastronomie\/7047-recept-gebakken-zalmfilet-met-bieten-en-krielaardappel.html\">zalmfilet met rode biet en plattekaassausje<\/a> en <a href=\"http:\/\/www.life-magazine.be\/nl\/gastronomie\/5215-recept-zalmsalade-met-asperges-en-pompelmoes.html\">zalmsalade met asperges en pompelmoes<\/a>!<\/p>\n<p style=\"text-align: center;\"><strong><a href=\"http:\/\/www.becel.be\/nl\/lekkere-recepten\/gebakken-citroen-gemberzalm-met-quinoa-en-broccoli\/\">becel.be<\/a><\/strong><\/p>\n<hr \/>\n<p style=\"text-align: center;\">\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<div class=\"layout-section hide-print\"><\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p><span class=\"span-reading-time rt-reading-time\" style=\"display: block;\"><span class=\"rt-label rt-prefix\">Leestijd:<\/span> <span class=\"rt-time\"> 2<\/span> <span class=\"rt-label rt-postfix\">minuten<\/span><\/span>Een lekker stukje gebakken zalm wordt nog smakelijker met een citroen-gembersausje. Serveer met quinoa en brocolli voor een supergezonde maaltijd barstensvol smaak!<\/p>\n","protected":false},"author":8,"featured_media":11176,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[878,900],"tags":[325,56,369],"class_list":["post-10419","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gezondheid","category-tecepten","tag-becel","tag-gezondheid","tag-recept"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Recept: gekarameliseerde zalm met citroen en gember - Life MAGAZINE<\/title>\n<meta name=\"description\" content=\"Zalm wordt meteen spannender met een citroen-gembersausje! 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