Salmon with Crisp Skin on Leek Bed

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Salmon with Crisp Skin on Leek Bed
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
335
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie335 kcal(16 %)
Protein40.18 g(41 %)
Fat12.24 g(11 %)
Carbohydrates14.47 g(10 %)
Sugar added6 g(24 %)
Roughage0.82 g(3 %)
Vitamin A93.54 mg(11,693 %)
Vitamin D0 μg(0 %)
Vitamin E0.41 mg(3 %)
Vitamin B₁0.44 mg(44 %)
Vitamin B₂0.74 mg(67 %)
Niacin22.35 mg(186 %)
Vitamin B₆1.52 mg(109 %)
Folate71.69 μg(24 %)
Pantothenic acid2.92 mg(49 %)
Biotin8.06 μg(18 %)
Vitamin B₁₂4.54 μg(151 %)
Vitamin C7.39 mg(8 %)
Potassium1,051.93 mg(26 %)
Calcium49.98 mg(5 %)
Magnesium67.83 mg(23 %)
Iron2.48 mg(17 %)
Zinc1.28 mg(16 %)
Saturated fatty acids1.89 g
Cholesterol105.67 mg

Ingredients

for
4
For the medley
½ inch fresh ginger (finely chopped)
1 clove garlic (finely chopped)
Wheat germ oil
2 Leeks (quartered lengthways)
cup vegetable stock
light soy sauce
Rice vinegar
For the fish
2 tablespoons Palm sugar (grated)
3 tablespoons dark soy sauce
21 ounces Wild salmon (with skin, ready to cook, cut into four equal pieces)
How healthy are the main ingredients?
gingergarlicWheat germ oilLeeksoy saucesoy sauce

Preparation steps

1.
Fry the ginger and garlic in hot oil. Add the individual layers of the leek, fry for a few minutes then quench with the stock. Cover and braise on a medium heat for 3-4 min. Season with soy sauce, rice vinegar and ground black pepper.
2.
Mix together the palm sugar and the soy sauce. Fry the fish skin-side down in hot oil. Turn, reduce the heat and allow to cook through. Brush with the sugar mixture.
3.
Arrange the leek medley on plate and place a piece on salmon on top. Serve garnished with caramelised onions if desired.