Roasted Salmon Fillets with Potato Cakes
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(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
672
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 672 cal. | (32 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 58 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 5.3 μg | (27 %) | ||
| Vitamin E | 10 mg | (83 %) | ||
| Vitamin K | 7.4 μg | (12 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 20.9 mg | (174 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 120 μg | (40 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 5.1 μg | (11 %) | ||
| Vitamin B₁₂ | 5.1 μg | (170 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 1,545 mg | (39 %) | ||
| Calcium | 48 mg | (5 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 9.2 g | |||
| Uric acid | 53 mg | |||
| Cholesterol | 147 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the salmon
- 4 Salmon
- 2 Tbsps clarified butter
- 1 Tbsp lemon juice
- Dill (chopped)
- For potato cakes
- 1 kilogram predominantly waxy potatoes
- 1 egg
- 100 grams Pastry flour
- salt
- peppers (freshly ground)
- vegetable oil (to fry)
- 2 scallions
Preparation steps
1.
For the potato cakes: Cut the scallions in half lengthwise, rinse, shake dry and cut into fine strips. Peel the potatoes, rinse, rub raw. Pat dry. Mash the egg and flour carefully with the potatoes. Season with salt and pepper. Add plenty of oil to a pan. Add 2 tablespoons of potato mixture, press flat and fry on both sides until golden brown. Keep warm in the oven at 80°C (approximately 175°F).
2.
Roast the salmon in hot butter on medium heat until crispy. The inside should still be translucent.
3.
Serve with dill, lemon wedges and the potato pancakes on plates.
