Asparagus with Vegetables and Salmon
Nutritional values
(Percentage of daily recommendation)
| Calorie | 671 cal. | (32 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 49 g | (42 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 3.7 g | (12 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 6.5 μg | (33 %) | ||
| Vitamin E | 9.1 mg | (76 %) | ||
| Vitamin K | 86.6 μg | (144 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 22.9 mg | (191 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 319 μg | (106 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 8 μg | (18 %) | ||
| Vitamin B₁₂ | 6.3 μg | (210 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 1,299 mg | (32 %) | ||
| Calcium | 113 mg | (11 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 23.4 g | |||
| Uric acid | 80 mg | |||
| Cholesterol | 185 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 300 grams Salmon (ready to cook)
- 10 grams shallots (finely chopped)
- 2 Tbsps butter
- 1 Tbsp Vermouth
- 50 milliliters dry white wine
- 100 milliliters fish stock
- salt
- freshly ground peppers
- 80 grams Whipped cream
- lemon juice
- 100 grams Vegetables (mixed, finely sliced or in pieces)
- 1 Tbsp butter
- 400 grams green Asparagus
- sugar
Preparation steps
Heat butter a saucepan, add shallot and sauté until soft. Deglaze with wine and fish stock and simmer for a few minutes.
Peel lower third of asparagus, cut off ends and cook in boiling salted water with a little sugar for about 15 minutes.
Cut salmon fillet into cubes, season with salt and pepper and sprinkle with a little lemon juice. Add to the saucepan, cover and cook 3-4 minutes. Remove and keep warm. Pour the stock through a strainer into another pot, stir in cream and vermouth and cook until slightly reduced. Stir well and season with salt, pepper and lemon juice.
Blanch mixed vegetables in boiling salted water for about 5 minutes, briefly toss in butter and season with salt and pepper.
Serve asparagus and salmon with the sauce and remaining vegetables.
