Salmon with Crisp Skin on Leek Bed

Name: Salmon with Crisp Skin on Leek Bed
Total time: 1 h 5 min
Yield: 4
Ingredients: 0.5 inch fresh Ginger root (finely chopped); 1 clove garlic (finely chopped); Wheat germ oil; 2 Leeks (quartered lengthways); 0.375 cup vegetable stock; light soy sauce; Rice vinegar; 2 tablespoons Palm sugar (grated); 3 tablespoons dark soy sauce; 21 ounces Wild salmon (with skin, ready to cook, cut into four equal pieces)

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Difficulty:

easy

Difficulty

Preparation:

40 min.

Preparation

ready in 1 hr 5 min.

Ready in

Calories:

335

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	335 kcal	(16 %)
Protein	40.18 g	(41 %)
Fat	12.24 g	(11 %)
Carbohydrates	14.47 g	(10 %)
Sugar added	6 g	(24 %)
Roughage	0.82 g	(3 %)

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more nutritional values

Vitamin A	93.54 mg	(11,693 %)
Vitamin D	0 μg	(0 %)
Vitamin E	0.41 mg	(3 %)
Vitamin B₁	0.44 mg	(44 %)
Vitamin B₂	0.74 mg	(67 %)
Niacin	22.35 mg	(186 %)
Vitamin B₆	1.52 mg	(109 %)
Folate	71.69 μg	(24 %)
Pantothenic acid	2.92 mg	(49 %)
Biotin	8.06 μg	(18 %)
Vitamin B₁₂	4.54 μg	(151 %)
Vitamin C	7.39 mg	(8 %)
Potassium	1,051.93 mg	(26 %)
Calcium	49.98 mg	(5 %)
Magnesium	67.83 mg	(23 %)
Iron	2.48 mg	(17 %)
Zinc	1.28 mg	(16 %)
Saturated fatty acids	1.89 g
Cholesterol	105.67 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

servings

For the medley: ½ inch
fresh Ginger root (finely chopped); 1 clove
garlic (finely chopped); Wheat germ oil; 2
Leeks (quartered lengthways); ⅜ 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)

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Preparation steps

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.

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.

Arrange the leek medley on plate and place a piece on salmon on top. Serve garnished with caramelised onions if desired.