Salmon with Pea and Lettuce Sauce
(1 vote)
(1 vote)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
829
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 829 cal. | (39 %) | ||
| Protein | 56 g | (57 %) | ||
| Fat | 57 g | (49 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 10.2 μg | (51 %) | ||
| Vitamin E | 8.6 mg | (72 %) | ||
| Vitamin K | 120.2 μg | (200 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 34.7 mg | (289 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 219 μg | (73 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 5.1 μg | (11 %) | ||
| Vitamin B₁₂ | 10 μg | (333 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 1,712 mg | (43 %) | ||
| Calcium | 79 mg | (8 %) | ||
| Magnesium | 117 mg | (39 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 22.5 g | |||
| Uric acid | 60 mg | |||
| Cholesterol | 215 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 small Salmon
- 1 Tbsp fennel seeds
- 1 Tbsp Coriander
- 2 Tbsps clarified butter
- 1 Tbsp vegetable oil
- 1 Lettuce
- 150 grams Peas
- 200 milliliters Whipped cream
- 4 potatoes (cooked)
- 1 Tbsp butter
- 1 handful Purslane
- salt
- peppers
Preparation steps
1.
Braise the peas in oil for 5 minutes. Set 4 tablespoons aside.
2.
Rinse the lettuce, cut in half and then each half into quarters. Remove the inner stem and leaves and set aside. Add the rest to the peas. Pour in the cream and bring to a boil. Purée, add the remaining peas and set aside.
3.
Season the salmon fillets lightly with salt and fennel and coriander seeds. Fry gently in some butter over medium heat for 3-4 minutes. Remove from the heat.
4.
In another pan, fry the potatoes, add the remaining lettuce pieces and fry together.
5.
Slowly heat the sauce and season with salt and pepper. Spread over 4 warmed plates and arrange the fish fillets on top with the salad and potatoes.
Garnish with purslane and serve hot.
