Grilled Salmon with Fruity Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 591 cal. | (28 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 50 g | (43 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 2.9 g | (10 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 5.9 μg | (30 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 13.8 μg | (23 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 16.8 mg | (140 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 114 μg | (38 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 10 μg | (22 %) | ||
| Vitamin B₁₂ | 5.1 μg | (170 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 789 mg | (20 %) | ||
| Calcium | 74 mg | (7 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 24.4 g | |||
| Uric acid | 24 mg | |||
| Cholesterol | 313 mg | |||
| Complete sugar | 7 g |
Ingredients
- 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)
Preparation steps
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.
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.
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.
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.
