Asparagus and Salmon Ragout
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Calories:
349
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 349 cal. | (17 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6 g | (20 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 8.5 mg | (71 %) | ||
| Vitamin K | 113.3 μg | (189 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 13.4 mg | (112 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 358 μg | (119 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 9.2 μg | (20 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 978 mg | (24 %) | ||
| Calcium | 157 mg | (16 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 9 g | |||
| Uric acid | 95 mg | |||
| Cholesterol | 66 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 kilogram white Asparagus
- Salt and peppers
- 1 pinch sugar
- 2 Tbsps butter
- 1 Tbsp Pastry flour
- 200 milliliters milk
- a little lemon juice
- 1 Tbsp Caper
- 150 grams Peas
- 2 Tbsps Crème fraiche
- 250 grams Salmon
- 1 Tbsp vegetable oil
- 1 bunch Dill
Preparation steps
1.
Peel asparagus and cut off ends. Cut asparagus into pieces. Cook asparagus in 300 ml (approximately 1 1/4 cups) slightly salted water with a pinch of sugar, 8-10 minutes. Drain, reserving cooking water.
2.
In a saucepan, melt butter. Add flour and sauté. Deglaze with milk and asparagus cooking water. Bring to a boil, stirring. Season with salt, pepper and lemon juice. Add capers and peas and simmer 1-2 minutes. Add asparagus and cook until heated through. Stir in crème fraîche.
3.
Rinse salmon and pat dry. Cut salmon into bite-sized pieces. In a pan, sauté salmon in hot oil, 3-4 minutes. Season with salt and pepper. Season asparagus ragout to taste and stir in salmon pieces. Rinse dill, shake dry, chop and stir into ragout.
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