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Ingredients
Salmon with Creamy Sauce
- 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)
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.
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.
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.
(Percentage of daily recommendation)
| Calorie | 8,894 cal. | (424 %) | ||
| Protein | 59 g | (60 %) | ||
| Fat | 928 g | (800 %) | ||
| Carbohydrates | 108 g | (72 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |