Poached Salmon
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
411
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 411 cal. | (20 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 1 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.3 g | (1 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 7.6 μg | (38 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 27.4 μg | (46 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 24.9 mg | (208 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 116 μg | (39 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 0.7 μg | (2 %) | ||
| Vitamin B₁₂ | 7.8 μg | (260 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 909 mg | (23 %) | ||
| Calcium | 16 mg | (2 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 5 mg | |||
| Cholesterol | 116 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Salmon cutlets (each about 220-250 g)
- lemons (juice of)
- salt
- 1 bay leaf
- 1 tsp black peppercorns
- 250 milliliters dry white wine
- 1 bunch parsley
Preparation steps
1.
Rinse the salmon and pat dry. Drizzle the salmon with lemon juice, then season with salt. Bring 500 ml (approximately 17 ounces) of water, 1/2 teaspoon of salt, the bay leaf, and peppercorns to a boil. Reduce the heat, simmer for 5 minutes, then add the wine.
2.
Add the salmon to the poaching liquid. Poach for 8 minutes over low heat. Remove the salmon from the cooking liquid and drain thoroughly.
3.
Rinse the parsley, pat dry, and finely chop. Spread the parsley onto a plate. Remove the skin from the salmon, then coat the skin side of the salmon in the parsley.
4.
Garnish with herb creme fraiche and cress leaves, if you'd like, and serve.
