Salmon Roll with Spinach
Nutritional values
(Percentage of daily recommendation)
| Calorie | 466 cal. | (22 %) | ||
| Protein | 45.35 g | (46 %) | ||
| Fat | 21.5 g | (19 %) | ||
| Carbohydrates | 14.08 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.02 g | (13 %) |
| Vitamin A | 1,290.72 mg | (161,340 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.06 mg | (26 %) | ||
| Vitamin B₁ | 0.58 mg | (58 %) | ||
| Vitamin B₂ | 1.09 mg | (99 %) | ||
| Niacin | 25.18 mg | (210 %) | ||
| Vitamin B₆ | 1.82 mg | (130 %) | ||
| Folate | 311.03 μg | (104 %) | ||
| Pantothenic acid | 3.53 mg | (59 %) | ||
| Biotin | 14.32 μg | (32 %) | ||
| Vitamin B₁₂ | 5.15 μg | (172 %) | ||
| Vitamin C | 40.72 mg | (43 %) | ||
| Potassium | 1,868.97 mg | (47 %) | ||
| Calcium | 183.47 mg | (18 %) | ||
| Magnesium | 171.06 mg | (57 %) | ||
| Iron | 5.57 mg | (37 %) | ||
| Iodine | 16.78 μg | (8 %) | ||
| Zinc | 2.37 mg | (30 %) | ||
| Saturated fatty acids | 6.47 g | |||
| Cholesterol | 228.61 mg |
Ingredients
- For the salmon roll
- 500 grams Spinach
- salt
- 2 egg yolks
- 600 grams Salmon
- salt
- freshly ground peppers
- 2 onions
- 2 Tbsps butter
- 1 Tbsp Pastry flour
- 200 milliliters dry white wine
- 200 milliliters fish stock (from a jar)
- 1 generous pinch instant Chicken broth
- Baby spinach (for garnishing)
Preparation steps
Rinse spinach. Blanch in boiling salted water for 30-40 seconds, remove with a slotted spoon and rinse immediately in ice water. Drain well and squeeze. Chop finely and mix with egg yolks.
Rinse and pat dry salmon, cut diagonally into slices about 1 cm thick (approximately 1/2 inch). Spread a large piece of plastic wrap on a work surface and arrange salmon slices, slightly overlapping, to a rectangle about 30 x 20 cm large (approximately 12 x 8 inches). Season salmon with salt and pepper, spread spinach in the middle and season to taste. Roll up, using plastic wrap. Place wrap on an aluminum foil and wrap again, knotting the ends.
Bring a wide pan with 2 fingers high water to a boil. Add salmon roll and simmer, covered, for about 20 minutes on low heat. Turn roll from time to time.
Peel onions and dice. Heat butter in a saucepan and saute onions until soft. Dust with flour and mis well. Deglaze pan with wine and fish stock and simmer for 2-3 minutes, stirring. Season with salt and pepper.
Cut salmon roll into slices and then remove the foil and wrap. Arrange slices on plates. Strain sauce through a sieve and pour oer salmon. Garnish with baby spinach and serve.
