Salmon with Asparagus
Nutritional values
(Percentage of daily recommendation)
| Calorie | 853 cal. | (41 %) | ||
| Protein | 87.24 g | (89 %) | ||
| Fat | 38.9 g | (34 %) | ||
| Carbohydrates | 35.66 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.68 g | (12 %) |
| Vitamin A | 251.68 mg | (31,460 %) | ||
| Vitamin D | 0.39 μg | (2 %) | ||
| Vitamin E | 3.17 mg | (26 %) | ||
| Vitamin B₁ | 1.29 mg | (129 %) | ||
| Vitamin B₂ | 1.86 mg | (169 %) | ||
| Niacin | 51.09 mg | (426 %) | ||
| Vitamin B₆ | 3.13 mg | (224 %) | ||
| Folate | 316.1 μg | (105 %) | ||
| Pantothenic acid | 6.71 mg | (112 %) | ||
| Biotin | 16.96 μg | (38 %) | ||
| Vitamin B₁₂ | 9.74 μg | (325 %) | ||
| Vitamin C | 12.3 mg | (13 %) | ||
| Potassium | 2,360.05 mg | (59 %) | ||
| Calcium | 120.69 mg | (12 %) | ||
| Magnesium | 169.85 mg | (57 %) | ||
| Iron | 5.37 mg | (36 %) | ||
| Iodine | 6.9 μg | (3 %) | ||
| Zinc | 4.14 mg | (52 %) | ||
| Saturated fatty acids | 8.45 g | |||
| Cholesterol | 249.83 mg |
Ingredients
- Ingredients
- 250 grams Long grain rice
- salt
- 1 shallot
- 1 ½ Tbsps butter (for the pan)
- 80 milliliters fish stock (or vegetable stock)
- 120 grams milk
- 200 grams Pasta (Gemelli)
- freshly ground peppers
- 2 tsps lemon juice
- 4 Salmon (each baout 125 grams)
- 500 grams green Asparagus
- 2 Tbsps vegetable oil
- Basil (for garnishing)
- Radish (for garnishing)
- 1 handful lamb's lettuce (for garnishing)
Preparation steps
Cook rice for about 20 minutes in twice the amount of lightly salted water.
Prepare sauce. Peel shallot and chop finely. Heat 1 tablespoon of butter in a pan and saute shallot, stirring. Add stock and bring to a boil. Add milk and cream cheese (optional), season with salt, pepper and a dash of lemon juice. Simmer briefly and add more stock, if desired.
Rinse and pat dry salmon, sprinkle with 1-2 teaspoons of lemon juice. Rinse and dry asparagus, trim wooden ends and cook in plenty of boiling salted water with 1 teaspoon butter and a dash of lemon juice for about 7-8 minutes or until al dente. Heat oil in a pan and cook salmon for about 4 minutes per side.
Drain asparagus well. Arrange fish on plates and drizzle with saucec. Add rice and asparagus to plates and garnish with basil. If desired, serve with radishes and lettuce.
