Grilled Salmon with Fruity Sauce

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Grilled Salmon with Fruity Sauce
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Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
591
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie591 cal.(28 %)
Protein28 g(29 %)
Fat50 g(43 %)
Carbohydrates7 g(5 %)
Sugar added2 g(8 %)
Roughage2.9 g(10 %)
Vitamin A0.4 mg(50 %)
Vitamin D5.9 μg(30 %)
Vitamin E4.7 mg(39 %)
Vitamin K13.8 μg(23 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.5 mg(45 %)
Niacin16.8 mg(140 %)
Vitamin B₆0.8 mg(57 %)
Folate114 μg(38 %)
Pantothenic acid0.7 mg(12 %)
Biotin10 μg(22 %)
Vitamin B₁₂5.1 μg(170 %)
Vitamin C36 mg(38 %)
Potassium789 mg(20 %)
Calcium74 mg(7 %)
Magnesium50 mg(17 %)
Iron1.9 mg(13 %)
Iodine12 μg(6 %)
Zinc0.8 mg(10 %)
Saturated fatty acids24.4 g
Uric acid24 mg
Cholesterol313 mg
Complete sugar7 g

Ingredients

for
4
For the Hollandaise sauce
2 egg yolks
2 Tbsps dry white wine
150 grams clarified butter
salt
freshly ground peppers
1 splash lemon juice
For the strawberry-rhubarb sauce
200 grams Strawberries
200 grams Rhubarb
2 Tbsps soy sauce
1 tsp sugar
For the salmon
4 Salmon (150 grams each)
2 Tbsps lemon juice
salt
freshly ground peppers
Chervil (for garnish)
How healthy are the main ingredients?
StrawberryRhubarbsoy saucesugarsaltSalmon

Preparation steps

1.

For the Hollandaise sauce, beat the egg yolks with the white wine until creamy over a pan of hot (not boiling) water. Reduce the temperature and pour in the butter in a thin stream slowly. Season the sauce with salt, pepper and lemon juice.

2.

For the strawberry-rhubarb sauce, rinse, trim and peel the strawberries and rhubarb. Cut the strawberries in half and the rhubarb into pieces.

Combine about half of the strawberries with the soy sauce and purée together.

Simmer the remaining strawberries and rhubarb in about 100 ml of water (approximately 1/2 cup) along with the sugar for about 7 minutes. Stir in the puréed strawberries.

3.

For the salmon, rinse the fish, pat dry and drizzle with lemon juice. Season with salt and pepper and cook on a hot grill on each side for about 3 minutes.

4.

Pour the Hollandaise sauce onto warmed plates and place the salmon on top. Drizzle with the strawberry-rhubarb sauce and serve garnished with the chervil.

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