Variation On A Classic Dish
Poached Salmon with Creamy Kohlrabi
(1 vote)
(1 vote)
Health Score:
70 / 100
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 35 min.
Ready in
Calories:
439
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 439 cal. | (21 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 6.1 μg | (31 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 18.7 μg | (31 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 24 mg | (200 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 197 μg | (66 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 6.2 μg | (14 %) | ||
| Vitamin B₁₂ | 6.5 μg | (217 %) | ||
| Vitamin C | 105 mg | (111 %) | ||
| Potassium | 1,302 mg | (33 %) | ||
| Calcium | 134 mg | (13 %) | ||
| Magnesium | 127 mg | (42 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 7.4 g | |||
| Uric acid | 92 mg | |||
| Cholesterol | 133 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Kohlrabi (about 8 oz)
- salt
- 22 ozs Salmon
- Juice (0.5 Lemon)
- 14 ozs fish stock
- 4 Tbsps Anisette (liqueur)
- 1 small onion
- 1 Tbsp butter
- 8 ozs Whipped cream
- freshly ground pepper
- Dill (for garnish)
Preparation steps
1.
Peel kohlrabi and cut into wedges. Boil in salted water for 6-8 minutes.
2.
Rinse salmon, cut into serving pieces and sprinkle with lemon juice. Boil fish stock with anisette and add salmon pieces. Poach over low heat for about 8 minutes. Drain kohlrabi and keep warm.
3.
Peel onion and finely chop. Heat butter. Cook onion until soft. Remove salmon with a skimmer and keep warm on a plate. Deglaze onions with half of the fish stock and boil down to half. Pour in cream and boil until creamy. Season with salt and pepper. Add kohlrabi to sauce and briefly heat. Serve salmon with kohlrabi and cream. Serve garnished with dill.
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