Poached Salmon
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 25 min.
Ready in
Calories:
710
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 710 cal. | (34 %) | ||
| Protein | 80.31 g | (82 %) | ||
| Fat | 34.29 g | (30 %) | ||
| Carbohydrates | 6.65 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.69 g | (6 %) |
more nutritional values
| Vitamin A | 429.71 mg | (53,714 %) | ||
| Vitamin D | 0.15 μg | (1 %) | ||
| Vitamin E | 0.29 mg | (2 %) | ||
| Vitamin B₁ | 0.87 mg | (87 %) | ||
| Vitamin B₂ | 1.56 mg | (142 %) | ||
| Niacin | 46.23 mg | (385 %) | ||
| Vitamin B₆ | 2.96 mg | (211 %) | ||
| Folate | 92.72 μg | (31 %) | ||
| Pantothenic acid | 6.09 mg | (102 %) | ||
| Biotin | 15.76 μg | (35 %) | ||
| Vitamin B₁₂ | 9.62 μg | (321 %) | ||
| Vitamin C | 13.5 mg | (14 %) | ||
| Potassium | 2,060.3 mg | (52 %) | ||
| Calcium | 124.44 mg | (12 %) | ||
| Magnesium | 124.9 mg | (42 %) | ||
| Iron | 6.34 mg | (42 %) | ||
| Iodine | 4.06 μg | (2 %) | ||
| Zinc | 2.69 mg | (34 %) | ||
| Saturated fatty acids | 9.48 g | |||
| Cholesterol | 249.62 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 200 milliliters dry white wine
- 1 bay leaf
- 3 allspice
- 3 Juniper berries
- 4 Salmon (each 160 grams)
- 1 shallot
- 1 tsp butter
- 100 milliliters fish stock
- 100 milliliters Whipped cream
- salt
- peppers
- 4 Lettuce
Preparation steps
1.
Combine 100 ml (approximately 1/4 cup plus 2 tablespoons) wine in a pot with 250 ml (approximately 1 cup) of water, bay leaf, allspice berries and juniper berries and bring to a boil. Reduce the heat to about 80°C (approximately 175°F). Rinse the salmon, add to the broth and poach, covered, for about 10 minutes.
2.
For the sauce, peel the shallot and chop finely. Sauté in the butter until translucent. Deglaze with the remaining wine and the fish stock. Simmer 2-3 minutes, then add the cream and simmer briefly. Blend finely with an immersion blender. Season with salt and pepper.
3.
Place the salmon with the sauce on the trimmed and rinsed lettuce and serve.
4.
Serve with vegetables, if desired.
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