Orange-Tarragon Asparagus
Salmon is one of the fish species that contains a particularly high amount of omega-3 fatty acids. Researchers have found out that these fatty acids promote brain development in babies. But regular fish meals are also worthwhile in old age. Studies have shown that as little as 10 grams of fish a day demonstrably improves memory performance in senior citizens.
Alcohol may evaporate, but not always completely. All those who value strictly alcohol-free cooking should replace the wine for the brew with alcohol-free wine or vegetable stock or vegetable broth. No asparagus season at the moment? You can also serve other vegetables with the fish dish. Carrots, for example, can be prepared in the same way as asparagus and harmonise just as well with tarragon.
(Percentage of daily recommendation)
| Calorie | 370 cal. | (18 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 7.2 mg | (60 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 18.5 mg | (154 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 186 μg | (62 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 10.2 μg | (23 %) | ||
| Vitamin B₁₂ | 4.5 μg | (150 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 1,046 mg | (26 %) | ||
| Calcium | 120 mg | (12 %) | ||
| Magnesium | 97 mg | (32 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 60 μg | (30 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 5.1 g | |||
| Uric acid | 333 mg | |||
| Cholesterol | 107 mg |
Ingredients
- Ingredients
- 2.64 lbs white Asparagus
- 2 shallots
- 2 small Oganic oranges
- 4 sprigs Tarragon
- 14 ozs very small potatoes
- salt
- 1 oz Cultured butter
- ¾ cup white wine
- ½ cup Vegetable broth
- 1 tsp sugar
- peppers
- 4 Salmon (with skin, about 180 grams)
- 1 Tbsp olive oil
Preparation steps
Rinse and dry asparagus, trim off woody ends and peel spears.
Peel shallots and chop finely. Rinse oranges in hot water, wipe dry and cut into thin slices. Rinse tarragon and shake dry.
Scrub potatoes thoroughly under running water and cook in a pot of boiling salted water until knife-tender, 20-25 minutes.
Meanwhile, heat butter in a braiser. Sauté shallots until translucent. Pour in wine and broth.
Place spears in the braiser. Season with sugar, salt and pepper. Top asparagus with orange slices and tarragon sprigs. Bring to a boil, cover and cook until crisp-tender over low heat, 12-14 minutes.
Rinse the salmon fillets and pat dry with paper towels. Brush on both sides with oil.
Heat a grill pan (or preheat broiler). Grill salmon in the pan (or broil in a baking dish) for 3-4 minutes. Season with salt and pepper.
Drain potatoes and cut in half.
Lift asparagus from the broth and divide among plates along with orange slices and salmon. Drizzle with a bit of broth and garnish with tarragon from pan. Serve with potatoes.