Salmon with Fresh Herb Sauce

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Salmon with Fresh Herb Sauce
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
798
calories
Calories

Healthy, because

Even smarter

Nutritional values

The many omega-3 fatty acids from salmon improve concentration and memory and protect against vasoconstriction and high cholesterol levels, while the proteins from the fish support muscle building and maintenance. 

You can also leave the potatoes out for a lower carb variation. 

1 serving contains
(Percentage of daily recommendation)
Calorie798 kcal(38 %)
Protein47.14 g(48 %)
Fat48.16 g(42 %)
Carbohydrates37.7 g(25 %)
Sugar added0 g(0 %)
Roughage5.46 g(18 %)
Vitamin A1,459.22 mg(182,403 %)
Vitamin D0.53 μg(3 %)
Vitamin E0.84 mg(7 %)
Vitamin B₁0.57 mg(57 %)
Vitamin B₂0.91 mg(83 %)
Niacin24.75 mg(206 %)
Vitamin B₆1.68 mg(120 %)
Folate85.49 μg(28 %)
Pantothenic acid3.25 mg(54 %)
Biotin8.61 μg(19 %)
Vitamin B₁₂5.12 μg(171 %)
Vitamin C35.7 mg(38 %)
Potassium1,929.7 mg(48 %)
Calcium245.76 mg(25 %)
Magnesium95.87 mg(32 %)
Iron4.61 mg(31 %)
Iodine9.58 μg(5 %)
Zinc2.11 mg(26 %)
Saturated fatty acids24.08 g
Cholesterol196.31 mg
Author of this recipe:

Ingredients

for
4
Ingredients
3.333 cups
floury potatoes (cut into large chunks)
1
shallot (finely chopped)
8 tablespoons
cup
cup
1
3
Juniper berries
2
½ cup
1 bunch
freshly chopped Chervil
3 ½ cups
carrots (sliced into fine strips)
3
scallions (sliced into fine strips)
½ cup
22 ounces
Salmon fillet (skinless, cut into 4 equal-sized pieces)
2 tablespoons
All purpose flour (for dusting)
cup
Nutmeg (freshly grated)
How healthy are the main ingredients?
shallotcarrotNutmeg

Preparation steps

1.
Cook the potatoes in boiling salted water for around 25 minutes until tender.
2.
Sweat the shallot in 2 tbsp butter until translucent. Pour in the fish stock and wine, add the bay, juniper and peppercorns, and reduce to 1/3 of its volume.
3.
Drain the liquor through a sieve, stir in the crème fraîche and chervil and season to taste with salt and ground black pepper. Foam using a stick blender.
4.
Meanwhile, in a pan melt 2 tbsp butter and sweat the carrots and spring onions. Deglaze with the vegetable stock, season with salt and ground black pepper and simmer for approx. 5 minutes.
5.
Season the fish with salt and ground black pepper and drizzle over a little lemon juice. Dust lightly with flour and brown all over in a hot pan, in 2 tbsp butter. Reduce the heat and cook until glossy.
6.
Drain the potatoes and allow the steam to evaporate. Press them through a ricer and mix together with the remaining butter and the milk to form a smooth mash. Season to taste with salt, ground black pepper and nutmeg.
7.
Check the seasoning in the vegetables and divide between warm plates. Place the salmon on top and drizzle with the sauce. Make quenelles of potato using two moistened tablespoons, and place these next to the vegetables. Serve immediately.