Marinated Salmon with Mustard Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 228 cal. | (11 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 17 g | (68 %) | ||
| Roughage | 0.7 g | (2 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 6.2 mg | (52 %) | ||
| Vitamin K | 21.6 μg | (36 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 16 μg | (5 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 1.6 μg | (4 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 151 mg | (4 %) | ||
| Calcium | 41 mg | (4 %) | ||
| Magnesium | 21 mg | (7 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 8 mg | |||
| Cholesterol | 22 mg | |||
| Complete sugar | 18 g |
Ingredients
- For the marinated salmon
- 2 bunches Dill
- 1 bunch parsley
- 2 tsps grated Lemon peel
- 2 tsps grated Orange peel
- 2 tsps grated ginger
- 2 Tbsps white peppercorns
- 2 Tbsps tan Mustard seed
- 150 grams coarse Sea salt
- 1 tsp crushed Juniper berries
- 100 grams sugar
- ½ fresh Salmon (with skin, about 600 g)
- 1 Tbsp sunflower oil
- For the mustard sauce
- 50 grams medium hot Mustard
- 1 Tbsp sweet Mustard
- 4 Tbsps vegetable oil
- 2 Tbsps finely chopped Dill
- 2 Tbsps Mayonnaise
- 2 Tbsps Orange juice
- salt
- peppers
Preparation steps
For the marinated salmon: Rinse the dill and parsley, shake dry and finely chop. In a bowl, stir the dill and parsley with the lemon peel, orange zest, ginger, peppercorns, mustard seed, sea salt, juniper berries and sugar.
Spread half the spices in a large dish. Place the salmon on top with the skin side facing down. Cover with the remaining spice mixture. Cover with foil and refrigerate for 1-2 days, while turning occasionally.
Remove the salmon from the spice mixture and rinse under cold water. Pat dry with a paper towel and drizzle with the oil.
For the mustard sauce: In a bowl, stir the hot mustard with the sweet mustard, oil, dill and mayonnaise. Season with salt and pepper to taste. If necessary, add some orange juice.
For serving: Thinly slice the salmon and arrange on a plate. Serve with the mustard sauce. If desired, serve with lemon slices, dill and bread chips.
