Salmon with Creamy Sauce

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Salmon with Creamy Sauce
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Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
8894
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie8,894 cal.(424 %)
Protein59 g(60 %)
Fat928 g(800 %)
Carbohydrates108 g(72 %)
Sugar added0 g(0 %)
Roughage4.4 g(15 %)
Vitamin A7.5 mg(938 %)
Vitamin D21.5 μg(108 %)
Vitamin E30.4 mg(253 %)
Vitamin K67.2 μg(112 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂1.4 mg(127 %)
Niacin26.7 mg(223 %)
Vitamin B₆1.2 mg(86 %)
Folate121 μg(40 %)
Pantothenic acid2.6 mg(43 %)
Biotin17.2 μg(38 %)
Vitamin B₁₂7.6 μg(253 %)
Vitamin C23 mg(24 %)
Potassium1,616 mg(40 %)
Calcium561 mg(56 %)
Magnesium182 mg(61 %)
Iron1.5 mg(10 %)
Iodine51 μg(26 %)
Zinc4.2 mg(53 %)
Saturated fatty acids581.9 g
Uric acid115 mg
Cholesterol2,480 mg
Complete sugar32 g

Ingredients

for
4
Ingredients
1 fresh lemon
250 grams Yogurt (0.1% fat)
150 Tbsps Whipped cream
salt
white peppers
30 grams sliced almonds
400 grams Basmati rice
1 scallion
1 garlic clove
1 tsp Coriander
½ tsp Cumin
1 tsp cloves
1 Star anise (broken into pieces)
3 peppercorns
250 Tbsps butter (for buttering dish)
600 grams Salmon
2 sprigs Lemongrass
2 Tbsps vegetable oil
25 grams candied ginger (sliced)
2 Tbsps Currants
150 grams Pineapple (canned)
How healthy are the main ingredients?
Whipped creamSalmonBasmati ricealmondCurrantginger

Preparation steps

1.

Prepare sauce. Rinse lemon, pat dry, grate zest and squeeze out juice. Mix yogurt with cream and 1/2 teaspoon of lemon zest. Season with salt and pepper. Drizzle with a few splashes of lemon juice. Toast almonds until golden brown in a dry pan. Rinse rice in a colander, drain and soak for 15 minutes in 600 ml (approximately 2.5 cups) of water.

2.

Rinse and dry scallion, cut into thin rings. Peel garlic and slice thinly. Heat butter in a pan and saute scallion and garlic. Bring rice to a boil, season with 1/2 teaspoon of salt and simmer for about 15 minutes on low heat with a lid on.

3.

Rinse salmon, pat dry, cut into four equal pieces, drizzle with lemon juice and season with salt. Heat butter in a pan and cook fish for 2 minutes on each side. Add ginger, currants, almonds and drained pineapple chunks to rice. Arrange rice on plates, sprinkle with all spices and top with fish. Drizzle yogurt and cream sauce around and serve.

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