Roasted Salmon Fillets
Roasted Salmon Fillets - The fruits of the earth and the sea combine to create a unique taste experience
Healthy, because
Even smarter
Nutritional values
One serving gives you many times your daily requirement of vitamin D and B12: salmon contains a great deal of vitamin D, which is essential for calcium absorption and therefore also for strong bones and firm teeth. Vitamin B12 is involved in the formation of red blood cells, thus ensuring vitality.
Outside the parsnip season - or if you don't get any - salmon tastes just as delicious with parsley roots, turnips or carrots as a side dish.
(Percentage of daily recommendation)
| Calorie | 456 cal. | (22 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 32.7 μg | (164 %) | ||
| Vitamin E | 6.7 mg | (56 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 22.3 mg | (186 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 90 μg | (30 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 15.2 μg | (34 %) | ||
| Vitamin B₁₂ | 5.8 μg | (193 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 1,064 mg | (27 %) | ||
| Calcium | 95 mg | (10 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 76 μg | (38 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 9.4 g | |||
| Uric acid | 378 mg | |||
| Cholesterol | 94 mg |
Ingredients
- Ingredients
- 350 grams white Fish bone (for sauce)
- 800 grams Salmon (preferably wild salmon with skin)
- ½ tsp Mustard seed
- 16 white peppercorns
- ½ Lime
- 40 grams salt
- 30 grams sugar
- 1 Tbsp honey
- 4 Tbsps olive oil
- 4 stalks parsley
- 4 stalks Dill
- 1 bunch Soup vegetables (carrot, leek, parsnip)
- 3 onions (about 250 grams)
- 2 Tbsps butter (about 40 grams)
- 500 milliliters Red wine (or fish stock)
- 250 milliliters Vegetable broth
- 4 sprigs thyme
- 2 bay leaves
- 5 Parsnips (500 grams)
- 1 sprig rosemary
- 1 pc fresh Horseradish (about 40 grams)
Kitchen utensils
Preparation steps
Soak fish bones in a bowl of cold water for about 12 hours.
Remove any remaining small bones in fillets with tweezers. Rinse fillets in cold water, pat dry with paper towels and place skin side down in a shallow baking dish.
Coarsely crush mustard seeds and half of peppercorns in a mortar. Squeeze lime. Mix mustard and peppercorns with the crushed grains of salt, sugar, honey, 1 tablespoon oil and 1 tablespoon lime juice and spread over fish.
Rinse parsley and dill, shake dry, pluck leaves, coarsely chop and spread on fillets. Steep, covered, for at least 6 hours in a refrigerator.
Clean and peel soup vegetables. Peel onions. Cut all into 1 cm (approximately 1/2-inch) cubes.
Drain and rinse fish bones in cold water.
Melt butter in a pot and sauté fish bones for 45 seconds.
Place vegetables in pot, add red wine and broth and bring to a boil. Rinse thyme and bay leaves and add to broth with remaining peppercorns. Cook over medium heat for 30 minutes.
Strain mixture through a sieve back into pot and allow to reduce by 2/3, about 30-40 minutes. (Up through this step, the dish can be prepared the day before.)
Trim parsnips and peel with a vegetable peeler. Cut in half lengthwise, then cut into small pieces and place in a large bowl.
Rinse rosemary, shake dry, pluck needles and chop finely. Stir in remaining oil and a little salt and pepper. Mix with parsnips, then spread evenly on a baking sheet and bake in preheated oven at 200°C (gas mark 3, convection not recommended)(approximately 350°F) on the second shelf from the bottom for about 30 minutes. Turn after 15 minutes.
Five minutes before the parsnips finish cooking, cut skin from salmon and cut into 8 equal pieces.
Heat a non-stick pan and fry salmon fillets on each side for 1-2 minutes. Boil sauce again and season with salt and pepper. Peel and finely grate horseradish. Place salmon and parsnips on plates. Drizzle with sauce and sprinkle with freshly grated horseradish. White bread croutons traditionally accompany this salmon dish.
