Glazed Salmon with Potato Patties
(1 vote)
(1 vote)
Health Score:
8,3 / 10
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 author
Ingredients
for
4
- Ingredients
- 3 cups baby Spinach
- For the potato cakes
- 3.333 cups floury potatoes
- ½ cup smoked, diced, Bacon (streaky, American)
- 3 tablespoons pitted black olives
- 1 cup sweet Corn (from a tin, drained)
- 0.333 cup Feta (crumbled)
- ½ cup freshly grated Parmesan
- 2 tablespoons unbleached all-purpose flour
- ⅜ cup skim milk
- Nutmeg
- 3 tablespoons Avocado oil
- For the salmon
- 4 fresh Salmon fillet (skinned, approx. 150 g each)
- 1 ½ tablespoons Avocado oil
- 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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