Glazed Salmon with Potato Patties
(1 vote)
(1 vote)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 25 min.
Preparation
Calories:
1078
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,078 kcal | (51 %) | ||
| Protein | 100.87 g | (103 %) | ||
| Fat | 55.68 g | (48 %) | ||
| Carbohydrates | 47.67 g | (32 %) | ||
| Sugar added | 6.05 g | (24 %) | ||
| Roughage | 8.92 g | (30 %) |
more nutritional values
| Vitamin A | 2,520.53 mg | (315,066 %) | ||
| Vitamin D | 0.47 μg | (2 %) | ||
| Vitamin E | 5.43 mg | (45 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 2.38 mg | (216 %) | ||
| Niacin | 54.13 mg | (451 %) | ||
| Vitamin B₆ | 3.7 mg | (264 %) | ||
| Folate | 627.92 μg | (209 %) | ||
| Pantothenic acid | 6.55 mg | (109 %) | ||
| Biotin | 16.28 μg | (36 %) | ||
| Vitamin B₁₂ | 9.98 μg | (333 %) | ||
| Vitamin C | 95.97 mg | (101 %) | ||
| Potassium | 4,134.3 mg | (103 %) | ||
| Calcium | 651.87 mg | (65 %) | ||
| Magnesium | 361.38 mg | (120 %) | ||
| Iron | 11.79 mg | (79 %) | ||
| Iodine | 5.1 μg | (3 %) | ||
| Zinc | 5.52 mg | (69 %) | ||
| Saturated fatty acids | 12.68 g | |||
| Cholesterol | 251.7 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this authorIngredients
for
4
- Ingredients
- 3 cups
baby Spinach
- For the potato cakes
- 3.333 cups
floury potatoes
- ½ cup
- 3 tablespoons
pitted black olives
- 1 cup
- 0.333 cup
Feta cheese (crumbled)
- ½ cup
freshly grated Parmesan cheese
- 2 tablespoons
unbleached All purpose flour
- ⅜ cup
- 3 tablespoons
- For the salmon
- 4
- 1 ½ tablespoons
- 2 tablespoons
Maple syrup (for brushing)
Preparation steps
1.
Cook the potatoes in boiling salted water for 30 minutes. Drain, let the steam evaporate and, while still hot, put through a potato ricer. Leave to cool.
2.
Render the fat from the bacon in a pan without adding oil, fry until crispy, and remove from the pan.
3.
Finely chop half of the olives. Mix the sweetcorn, feta, parmesan, flour, milk, bacon, and chopped olives through the potato and stir until smooth. Season with salt, ground black pepper and nutmeg. Form the mixture into small cakes and fry in a saute pan, on both sides in hot avocado oil until golden brown.
4.
Meanwhile season the salmon with salt and ground black pepper. Heat the oil in a pan and fry the salmon on both sides until golden brown. Reduce the heat and brush the salmon with maple syrup to form a glaze.
5.
Arrange the potato cakes with the salmon on warmed plates and serve garnished with the spinach and the remaining olives.
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