Pasta with Salmon, Riesling Sauce and Red Onions
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,203 cal. | (57 %) | ||
| Protein | 93.42 g | (95 %) | ||
| Fat | 34.98 g | (30 %) | ||
| Carbohydrates | 109.02 g | (73 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.36 g | (11 %) |
| Vitamin A | 198.64 mg | (24,830 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.73 mg | (6 %) | ||
| Vitamin B₁ | 0.96 mg | (96 %) | ||
| Vitamin B₂ | 1.6 mg | (145 %) | ||
| Niacin | 46.54 mg | (388 %) | ||
| Vitamin B₆ | 3.17 mg | (226 %) | ||
| Folate | 133.76 μg | (45 %) | ||
| Pantothenic acid | 6.11 mg | (102 %) | ||
| Biotin | 18.87 μg | (42 %) | ||
| Vitamin B₁₂ | 9.41 μg | (314 %) | ||
| Vitamin C | 14.42 mg | (15 %) | ||
| Potassium | 2,512.47 mg | (63 %) | ||
| Calcium | 137.91 mg | (14 %) | ||
| Magnesium | 139.31 mg | (46 %) | ||
| Iron | 7.72 mg | (51 %) | ||
| Iodine | 2.25 μg | (1 %) | ||
| Zinc | 2.77 mg | (35 %) | ||
| Saturated fatty acids | 8.86 g | |||
| Cholesterol | 241.44 mg |
Ingredients
- Ingredients
- 4 Salmon fillet (each about 160 grams)
- juice of lemons
- 2 Red onions
- 2 stalks Leeks (white and light green parts only)
- 2 bay leaves
- peppercorns
- 400 milliliters dry Riesling
- 300 grams green Grape
- 2 Tbsps butter
- salt
- freshly ground peppers
- 3 Tbsps Sour cream
- parsley (for garnish)
- 400 grams wide Tagliatelle
Preparation steps
Sprinkle salmon fillets with salt, pepper, and lemon juice.
Finely chop about 1½ onion. Thinly slice remaining half onion.
Finely julienne one of the leeks. Thinly slice the other leek crosswise into rings.
In a pot, bring wine to a boil. Add chopped onions, leek rings, bay leaves and peppercorns and simmer until reduced by half. Strain through a sieve and set resulting broth aside.
Halve grapes and remove seeds and skins, if necessary.
In a pan, fry salmon in hot butter, turning once, about 5 minutes. Remove from pan and keep warm.
Place strained stock in a pan. Add julienned leek and sliced onion and simmer a few minutes. Stir in creme fraiche, season to taste, add grapes and heat until warmed through. Serve sauce with salmon and cooked pasta.
Cook pasta in salted boiling water until al dente, according to package directions.
