Grilled Salmon with Herb Butter and Garlic Bread
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,079 cal. | (51 %) | ||
| Protein | 57 g | (58 %) | ||
| Fat | 52 g | (45 %) | ||
| Carbohydrates | 92 g | (61 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 7 g | (23 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 8 μg | (40 %) | ||
| Vitamin E | 6.8 mg | (57 %) | ||
| Vitamin K | 22.4 μg | (37 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 30.4 mg | (253 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 197 μg | (66 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 1.8 μg | (4 %) | ||
| Vitamin B₁₂ | 7.8 μg | (260 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 1,313 mg | (33 %) | ||
| Calcium | 99 mg | (10 %) | ||
| Magnesium | 107 mg | (36 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 22.3 g | |||
| Uric acid | 13 mg | |||
| Cholesterol | 185 mg | |||
| Complete sugar | 11 g |
Ingredients
- For butter
- 5 garlic cloves
- 2 Tbsps mixed, chopped Fresh herbs (such as parsley, chervil, rosemary, thyme, sage, chives, or dill)
- 1 tsp spicy Mustard
- 125 grams softened butter
- salt
- freshly ground peppers
- 1 splash lemon juice
- For the chops
- 4 slices Salmon cutlet (each about 180 g)
- 6 Juniper berries
- 100 milliliters white wine
- ½ lemon (juiced)
- 2 Tbsps White vinegar
- 1 Tbsp honey
- ½ bunch Dill
Preparation steps
For the herb butter, pass the garlic through a press. Mix the herbs with the mustard, garlic, and the softened butter. Season to taste with salt, pepper, and a dash of lemon juice. Chill in the refrigerator.
Rinse the salmon and pat dry. Coarsely crush the juniper berries in a mortar. Mix with the white wine, vinegar, lemon juice, and honey. Rinse the dill, finely chop, and mix into the white wine mixture. Marinate the salmon for 1/2 an hour.
Heat the grill.
Half the baguette lengthwise, but don't cut through it entirely. Peel and slice the cucumber. Open up the baguette, and layer the cucumbers over the top. Top with small slices of the herb butter. Wrap in aluminum foil and cook on the grill for 15 minutes.
Remove the salmon from the marinade. Grill for 4 minutes on each side, brushing occasionally with the marinade.
Serve everything together.
