Pan Roasted Salmon
(Percentage of daily recommendation)
| Calorie | 686 cal. | (33 %) | ||
| Protein | 79 g | (81 %) | ||
| Fat | 37.91 g | (33 %) | ||
| Carbohydrates | 4.01 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.02 g | (3 %) |
| Vitamin A | 115.04 mg | (14,380 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.28 mg | (2 %) | ||
| Vitamin B₁ | 0.87 mg | (87 %) | ||
| Vitamin B₂ | 1.53 mg | (139 %) | ||
| Niacin | 46 mg | (383 %) | ||
| Vitamin B₆ | 2.97 mg | (212 %) | ||
| Folate | 94.65 μg | (32 %) | ||
| Pantothenic acid | 5.98 mg | (100 %) | ||
| Biotin | 15.4 μg | (34 %) | ||
| Vitamin B₁₂ | 9.41 μg | (314 %) | ||
| Vitamin C | 36.49 mg | (38 %) | ||
| Potassium | 2,014.19 mg | (50 %) | ||
| Calcium | 67.98 mg | (7 %) | ||
| Magnesium | 122.37 mg | (41 %) | ||
| Iron | 3.86 mg | (26 %) | ||
| Zinc | 2.65 mg | (33 %) | ||
| Saturated fatty acids | 8.41 g | |||
| Cholesterol | 233.94 mg |
Ingredients
- Ingredients
- 2 garlic cloves
- 1 pc ginger (2-3 cm)
- 1 organic Lime
- 1 red chili pepper
- 4 sprigs thyme
- 4 Salmon steak each about 200 g (salmon cutlets)
- 2 Tbsps olive oil
- 2 Tbsps butter
- salt
- freshly ground peppers
Preparation steps
Lightly crush the garlic with the back of a knife. Thinly slice the ginger. Rinse the lime, pat dry, and cut into thin slices. Rinse the chili, halve lengthwise, remove the seeds, and julienne. Rinse the thyme and pat dry.
Rinse the salmon and pat dry with paper towels. Heat the oil in a pan. Add the salmon to the pan, and cook for 2 minutes, until golden brown. Turn the salmon using a spatula, and cook for 2 minutes on the other side. Decrease the temperature in the pan, and add the butter. Add the prepared ingredients to the pan. Cook the salmon another minute longer, then turn again. Baste the salmon with the butter, and cook the salmon until it's done.
If you want to check if the salmon is cooked all the way, pierce with a paring knife along the bone. If the salmon has started to pull away from the bone, then the fish is done.
Season to taste with salt and pepper, and serve with a baguette.