Salmon with Potato Puree
Salmon with Potato Puree - Juicy fish and gorgeous light puree.
Healthy, because
Even smarter
Nutritional values
Salmon is packed with heart-healthy omega-3 fatty acids, which help lower cholesterol and support overall cardiovascular health.
You can also make the puree from sweet potatoes, which contain more fiber and minerals than standard potatoes.
(Percentage of daily recommendation)
| Calorie | 685 cal. | (33 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 4.6 μg | (23 %) | ||
| Vitamin E | 9.8 mg | (82 %) | ||
| Vitamin K | 9.1 μg | (15 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 20.3 mg | (169 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 120 μg | (40 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 16.8 μg | (37 %) | ||
| Vitamin B₁₂ | 4.3 μg | (143 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 1,304 mg | (33 %) | ||
| Calcium | 161 mg | (16 %) | ||
| Magnesium | 167 mg | (56 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 8 g | |||
| Uric acid | 38 mg | |||
| Cholesterol | 216 mg | |||
| Complete sugar | 7 g |
Ingredients
Preparation steps
Scrub potatoes and cook in salted water for 25-35 minutes or until tender.
Rinse basil, shake dry and pluck off leaves, chop finely. Chop pine nuts and walnuts coarsely. Toast in a dry pan until fragrant and remove from pan.
Rinse salmon fillets under cold water, pat dry and drizzle with lemon juice.
Separate eggs (use egg whites otherwise). Mix pine nuts and walnuts with breadcrumbs, half of the basil, egg yolks, and butter.
Pat dry fish and season with salt and pepper. Spread one side of fish with mustard and nut mixture. Arrange fish in a lined with parchment paper baking dish and bake in a preheated oven at 475°F for about 6-10 minutes.
Drain and peel potatoes, press through a ricer into a small saucepan. Combine with milk and olive oil, season with salt.
Arrange salmon fillets with potato puree on 4 warmed plates. Sprinkle with remaining basil and season fish with pepper and freshly grated nutmeg. Serve.
