Salmon and Pasta with Chard
Nutritional values
(Percentage of daily recommendation)
| Calorie | 578 cal. | (28 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 13.84 g | (12 %) | ||
| Carbohydrates | 73.95 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 15.3 g | (51 %) |
| Vitamin A | 380.79 mg | (47,599 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.47 mg | (12 %) | ||
| Vitamin B₁ | 0.59 mg | (59 %) | ||
| Vitamin B₂ | 0.61 mg | (55 %) | ||
| Niacin | 17.94 mg | (150 %) | ||
| Vitamin B₆ | 1.04 mg | (74 %) | ||
| Folate | 64.84 μg | (22 %) | ||
| Pantothenic acid | 1.94 mg | (32 %) | ||
| Biotin | 9.38 μg | (21 %) | ||
| Vitamin B₁₂ | 2.29 μg | (76 %) | ||
| Vitamin C | 31.95 mg | (34 %) | ||
| Potassium | 1,191.31 mg | (30 %) | ||
| Calcium | 81.44 mg | (8 %) | ||
| Magnesium | 159.42 mg | (53 %) | ||
| Iron | 5.71 mg | (38 %) | ||
| Zinc | 2.53 mg | (32 %) | ||
| Saturated fatty acids | 3.9 g | |||
| Cholesterol | 65.88 mg |
Ingredients
- Ingredients
- 250 grams Whole wheat flour
- 150 grams Buckwheat flour
- salt
- 4 Chard leaf
- 300 grams Salmon
- 2 lemon juice
- 1 shallot
- ½ bunch parsley (Leaves finely chopped)
- 1 Tbsp butter
- ½ tsp fennel seeds
- 125 milliliters dry white wine
- 2 Tbsps Sour cream
Preparation steps
Mix both types of flour with 200 ml (approximately 3/4 cup) warm water and 1 teaspoon salt and knead into a smooth dough. Shape into a ball, cover and let rest about 30 minutes at room temperature.
Trim and rinse chard, pat dry and coarsely chop.
Cut the salmon fillet into small cubes.
Peel the shallot, cut in half lengthwise and cut into thin strips.
Divide the pasta dough into portions and on floured surface, roll out thinly (or use a pasta machine) and cut into fettuccine. Pile up loosely and cover with a floured kitchen towel for about 1 hour. Allow to dry.
Saute the chard with the fennel seeds and shallot in hot butter. Deglaze with the wine, season with salt and pepper, cover and simmer about 5 minutes to braise.
Add noodles to salted boiling water for about 2 minutes and cook until al dente.
Place salmon and parsley in the sauce, add sour cream and simmer about 1 minute. Season to taste.
Drain the pasta and arrange on plates. Top with the salmon and the sauce and serve.
