Salmon Fillet with Sprouts
Salmon Fillet with Sprouts - "Quick, What's good on the plate" - which is to be taken literally in this court.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 310 cal. | (15 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.4 g | (5 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 5.1 μg | (26 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 8.1 μg | (14 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 16.8 mg | (140 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 90 μg | (30 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 1.2 μg | (3 %) | ||
| Vitamin B₁₂ | 4.9 μg | (163 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 661 mg | (17 %) | ||
| Calcium | 40 mg | (4 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 12 mg | |||
| Cholesterol | 75 mg | |||
| Complete sugar | 2 g |
Ingredients
- For the salmon
- 4 Salmon about 125 g (approximately 4 1/2 ounces) each
- 1 Tbsp lemon juice
- 75 grams Mung bean sprouts
- 75 grams Chickpea sprouts
- ½ bunch scallions
- white peppers
- 2 Tbsps Canola oil
- 50 milliliters white wine
- 1 Tbsp Cultured butter about 5 g (approximately 2 ounces)
- 1 whole lemon
- salt
- For baking
- Aluminum foil
Preparation steps
Rinse the salmon fillets under cold water, pat dry, drizzle with lemon juice and let stand for about 5 minutes.
Rinse and drain the sprouts. Rinse the green onions, finely chop the whites and cut the greens into narrow rings. Pat the salmon dry and season with white pepper. Preheat the oven to 100°C/fan 80°C/ gas mark 1 (approximately 215°F).
Heat 1 tablespoon oil in a pan. Sear the salmon until golden brown on each side. Wrap in aluminum foil and bake for 5-10 minutes, depending on the thickness of the salmon fillets.
Heat the remaining oil in the pan. Sauté the sprouts and the whites of the green onions over medium heat for about 1-2 minutes. Add the wine and let simmer for 2 minutes. Remove from heat and stir in the butter.
Rinse the lemon, pat dry and cut into 4 wedges. Remove the salmon from the foil and place on 4 warmed plates along with the sprouts. Drizzle with the butter sauce and sprinkle with the remaining green onions and garnish with a lemon wedge.
