Marinated Salmon with Wasabi Cream Sauce on Thai Scallions
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 5 h. 35 min.
Ready in
Calories:
681
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 681 cal. | (32 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 58 g | (50 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 5.7 μg | (29 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 3.9 μg | (7 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 17 mg | (142 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 97 μg | (32 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 4.4 μg | (10 %) | ||
| Vitamin B₁₂ | 5 μg | (167 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 764 mg | (19 %) | ||
| Calcium | 166 mg | (17 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 30.6 g | |||
| Uric acid | 18 mg | |||
| Cholesterol | 262 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the salmon
- 500 grams fresh Salmon
- 3 tsps Sea salt
- 1 tsp white peppers (ground)
- 2 Tbsps finely chopped Fresh herbs (Eg parsley or cilantro)
- fine sugar
- For the cream sauce
- 1 egg yolk
- 1 generous pinch Wasabi paste (Japanese horseradish)
- juice of half Limes
- 1 tsp Dijon mustard
- 200 grams melted butter
- salt
- peppers
- 1 pinch sugar
- also
- 2 bunches Thai scallions
Preparation steps
1.
For the salmon: The day before, rinse the salmon fillet and pat dry. Mix the sea salt with pepper, sugar and herbs. Rub the mixture into the salmon fillet. Wrap in parchement paper, secure and refrigerate overnight.
2.
For the cream sauce: Whisk together the egg yolk with the wasabi paste, lime juice, mustard, salt, pepper and sugar. Set a bowl over a hot water bath and whisk the sauce until foamy. Gradually add the melted butter to the sauce in a thin stream. Season the sauce to taste.
3.
Rinse the scallions and blanch for 30 seconds in lightly salted water. Remove with a slotted spoon, drain and place on a plate. Pat the salmon dry and cut into serving-size pieces. Arrange on the green onions and spoon the sauce on top.
