Asparagus with Salmon and Watercress Sauce
Asparagus with Salmon and Watercress Sauce - Tender fish fillet, aromatic asparagus and a slightly spicy sauce.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 378 cal. | (18 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 4.8 μg | (24 %) | ||
| Vitamin E | 9.5 mg | (79 %) | ||
| Vitamin K | 123.9 μg | (207 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 20 mg | (167 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 398 μg | (133 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 7.2 μg | (16 %) | ||
| Vitamin B₁₂ | 5 μg | (167 %) | ||
| Vitamin C | 71 mg | (75 %) | ||
| Potassium | 1,201 mg | (30 %) | ||
| Calcium | 131 mg | (13 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 7.7 g | |||
| Uric acid | 74 mg | |||
| Cholesterol | 91 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 1 lemon
- 1 kilogram white Asparagus
- salt
- 1 handful Watercress (about 30 grams)
- 4 pcs Salmon (about 125 grams)
- 1 Tbsp olive oil
- peppers
- 150 grams Crème fraiche
Preparation steps
Squeeze juice from lemon. Rinse, peel and trim woody ends of asparagus. Tie asparagus into bundles with kitchen string and cook in boiling salted water with 1 tablespoon lemon juice for about 20 minutes. Then remove and drain well.
Meanwhile, rinse watercress, put aside a few leaves for garnish, and chop remaining.
Rinse salmon fillets under cold water and pat dry. Season with lemon juice, salt and pepper. Heat oil in a pan. Fry salmon over low heat on each side for about 3 minutes.
Puree chopped watercress with creme fraiche, 100 ml (approximately 3 1/3 ounces) asparagus cooking liquid, season with salt and pepper and sprinkle with 1-2 tablespoons lemon juice.
Place asparagus bundles and salmon fillets on plates. Pour watercress sauce over, sprinkle with remaining watercress leaves and serve.
