Salmon Fillets with Cream Sauce and Dill

0
Average: 0 (0 votes)
(0 votes)
Salmon Fillets with Cream Sauce and Dill
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 3 h. 45 min.
Ready in
Calories:
983
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie983 kcal(47 %)
Protein85.95 g(88 %)
Fat64.79 g(56 %)
Carbohydrates10.23 g(7 %)
Sugar added0 g(0 %)
Roughage0.46 g(2 %)
Vitamin A182.24 mg(22,780 %)
Vitamin D0 μg(0 %)
Vitamin E1.94 mg(16 %)
Vitamin B₁0.87 mg(87 %)
Vitamin B₂1.53 mg(139 %)
Niacin45.86 mg(382 %)
Vitamin B₆2.97 mg(212 %)
Folate94.99 μg(32 %)
Pantothenic acid6.13 mg(102 %)
Biotin16.08 μg(36 %)
Vitamin B₁₂9.4 μg(313 %)
Vitamin C2.93 mg(3 %)
Potassium2,154.09 mg(54 %)
Calcium200.99 mg(20 %)
Magnesium125.25 mg(42 %)
Iron3.45 mg(23 %)
Zinc2.71 mg(34 %)
Saturated fatty acids16.84 g
Cholesterol277.65 mg

Ingredients

for
4
For the Salmon Fillets
4 king Salmon fillet skin on (175 g | 6 oz each)
¼ teaspoon Sea salt (or to taste)
¼ teaspoon freshly ground Black pepper (or to taste)
3 tablespoons Canola oil
1 tablespoon unsalted butter
For Cucumber Cream Sauce
1 english Cucumber (trimmed and peeled)
1 cup plain Greek yogurt
1 cup Sour cream
3 cloves garlic (peeled and minced)
1 tablespoon fresh Dill rinsed and finely chopped (plus extra for garnish)
¼ cup good-quality olive oil
1 tablespoon Red wine vinegar
¼ teaspoon coarse salt (to taste)
How healthy are the main ingredients?
Sour creamolive oilgarlicDillCucumbersalt

Preparation steps

1.
For the Salmon Fillets:
2.
Preheat oven to 400º F. Line a baking sheet with parchment paper.
3.
Pat the salmon fillets dry with paper towels and season to taste with salt and pepper. Heat the canola oil in a large, nonstick, oven-proof saute pan over medium heat. Add the butter. Once the foam subsides, add the salmon, skin side down. Sear the salmon for about 3 minutes, turn and sear the other side for an additional 3 minutes. Transfer the pan to the oven. Bake the salmon for about 4 minutes, or until the fish begins to flake when pressed with your finger.
4.
For Cucumber Cream Sauce:
5.
Finely chop the cucumber; place in a strainer and squeeze out any liquid. Place the cucumbers on paper towels to drain; let sit for 15 minutes.
6.
In a large bowl, combine yogurt, sour cream, garlic, dill, olive oil and red wine vinegar; mix well. Fold in finely chopped cucumbers and blend using an immersion blender. Cover with plastic wrap and refrigerate for at least 3 hours.
7.
Prior to serving, season with salt.
8.
To Serve:
9.
Divide the salmon fillets among serving plates. Drizzle cucumber sauce over the salmon and garnish with fresh dill sprigs. Serve