Salmon and Corn Pancakes with Herb Sauce
(0 votes)
(0 votes)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 31 min.
Ready in
Calories:
440
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 440 cal. | (21 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3.9 g | (13 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 3.7 μg | (19 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 17.2 μg | (29 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 10.9 mg | (91 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 74 μg | (25 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 7.3 μg | (16 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 512 mg | (13 %) | ||
| Calcium | 85 mg | (9 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 10.4 g | |||
| Uric acid | 48 mg | |||
| Cholesterol | 132 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For Chive Cream Sauce
- ¼ cup Sour cream
- 2 Tbsps chopped, fresh Chives
- 1 tsp grated, fresh lemon zest
- For Corn Pancakes with Smoked Salmon
- ½ cup all-purpose flour
- ½ cup yellow Cornmeal
- 1 tsp granulated sugar
- ¼ tsp baking soda
- 1 pinch kosher salt
- 1 pinch ground cayenne pepper
- 1 cup fresh Corn kernel divided (about 2 to 3 ears)
- ⅔ cup low-fat Buttermilk
- 3 Tbsps butter (melted)
- 1 large egg
- ½ cup frozen peas (blanched and drained)
- 12 slices cold Smoked salmon
Preparation steps
1.
For Chive Cream Sauce:
2.
In a small bowl, combine sour cream, chives and lemon zest; chill.
3.
For Corn Pancakes with Smoked Salmon:
4.
Combine flour, cornmeal, sugar, baking soda, salt and cayenne pepper in a medium bowl. Combine 3/4 cup corn kernels, buttermilk, butter, and egg in a blender; pulse until coarsely pureed. Add pureed corn mixture to flour mixture, stirring until just combined. Fold in peas and remaining corn.
5.
Working in batches, pour about 2 tablespoons batter per pancake onto a hot nonstick griddle or nonstick skillet; spread gently with a spatula. Top with a slice of smoked salmon. Cook 3 minutes or until tops are covered with bubbles and edges are golden. Carefully turn pancakes over; cook 2 to 3 minutes or until bottoms are lightly browned. Arrange pancakes in a single layer on 4 individual serving plates. Serve immediately with chive cream sauce.
