Salmon, Asparagus and Potatoes in Creamy Dill Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 677 cal. | (32 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 2.9 g | (10 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 6.2 μg | (31 %) | ||
| Vitamin E | 11.9 mg | (99 %) | ||
| Vitamin K | 32.6 μg | (54 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 21.9 mg | (183 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 182 μg | (61 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 3.8 μg | (8 %) | ||
| Vitamin B₁₂ | 6 μg | (200 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 1,230 mg | (31 %) | ||
| Calcium | 69 mg | (7 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 16.9 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 139 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 400 grams fixed boiling potatoes
- salt
- 300 grams green Asparagus
- sugar
- 600 grams skinless Salmon (ready to cook)
- ½ bunch Dill
- 1 onion
- 2 ½ Tbsps butter
- 2 ½ Tbsps Pastry flour
- 150 milliliters Whipped cream
- freshly ground peppers
- lemon juice
- vegetable oil
Preparation steps
Rinse the potatoes and cook in a pot of boiling salted water until knife-tender, about 25 minutes.
Meanwhile, peel the bottom third of the asparagus, remove the woody ends and blanch the stalks in a pot of boiling salted water with a pinch of sugar until tender, about 7 minutes. Remove with a slotted spoon, rinse under cold water and drain well. Reserve 550 ml (approximately 2 1/4 cups) of the asparagus cooking liquid and set aside. Cut the asparagus into 6 cm (approximately 2 1/2-inch) pieces.
Rinse the salmon, pat dry and cut into large cubes. Rinse the dill, shake dry and finely chop the tops. Peel the onion and cut into small cubes.
In a saucepan melt the butter and sauté the onions until translucent. Sprinkle the flour over the onions and cook, stirring for 1 minute. Add the asparagus stock and whisk until smooth. Add the cream and the dill, and season with salt, pepper and a dash of lemon.
Drain the potatoes and let stand a few minutes to evaporate the water. Quarter the potatoes. Heat 2 tablespoons oil in a skillet and saute the potatoes until lightly golden on all sides. Add the asparagus and cook just until heated through. Heat 2 tablespoons oil in a separate skillet and saute the fish until just cooked through. Add the salmon to the pan with the potatoes and asparagus and season with salt and pepper. Add the sauce and toss to combine. Serve.
