Poached Salmon Fillet
Nutritional values
(Percentage of daily recommendation)
| Calorie | 364 cal. | (17 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 0.3 g | (1 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 5.8 μg | (29 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 7.2 μg | (12 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 16.6 mg | (138 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 103 μg | (34 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 11.5 μg | (26 %) | ||
| Vitamin B₁₂ | 5.4 μg | (180 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 625 mg | (16 %) | ||
| Calcium | 75 mg | (8 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 5.5 g | |||
| Uric acid | 10 mg | |||
| Cholesterol | 311 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 1 onion
- 1 Tbsp vegetable oil
- 200 milliliters white wine
- 500 milliliters Vegetable broth
- 3 sprigs Dill
- 3 sprigs thyme
- 1 kilogram Salmon (with skin)
- 3 Tbsps lemon juice
- salt
- peppers
- 6 egg yolks
- 1, zested Limes
- 8 Tbsps Lime juice
- 2 tsps sugar
- 1 bunch Watercress
- 200 grams Yogurt (0.1% fat)
Preparation steps
Peel and dice onion. Heat oil in a pan and saute onion until translucent, add wine and broth to the pan and simmer briefly. Add dill and thyme and bring to a boil again. Season salmon fillets with lemon juice, salt and pepper and add to the pan, skin side down.
Simmer for about 15 minutes on low heat and remove from heat. Cool in cooking broth.
Whisk egg yolks with lime zest and juice over hot water bath until creamy, season with salt, pepper and sugar. Rinse cress and shake dry, chop half of cress. Combine with yogurt and puree, stir into the egg yolk mixture and season to taste.
Remove salmon from the pan and drain on paper towels. Remove skin, gray far layer and any bones, if necessary. Arrange on plates, drizzle with cress foam and garnish with remaining cress. Serve with radish salad, if desired.
