Salmon with Potatoes and Caper Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 632 cal. | (30 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 55 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.2 g | (24 %) |
| Vitamin A | 2.8 mg | (350 %) | ||
| Vitamin D | 5 μg | (25 %) | ||
| Vitamin E | 12.7 mg | (106 %) | ||
| Vitamin K | 14.7 μg | (25 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 18.3 mg | (153 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 102 μg | (34 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 10.3 μg | (23 %) | ||
| Vitamin B₁₂ | 5 μg | (167 %) | ||
| Vitamin C | 71 mg | (75 %) | ||
| Potassium | 1,361 mg | (34 %) | ||
| Calcium | 101 mg | (10 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 13.8 g | |||
| Uric acid | 38 mg | |||
| Cholesterol | 115 mg | |||
| Complete sugar | 12 g |
Ingredients
- For the sauce
- 2 small onions
- ½ bunch parsley
- 1 Tbsp butter
- 2 tsps Pastry flour
- 200 milliliters Vegetable broth
- 150 grams Sour cream
- 2 Tbsps small Caper
Preparation steps
For the salmon: Sprinkle the salmon with lemon juice and season with salt and pepper.
Rinse the potatoes thoroughly and cook in a pot of boiling salted water until knife-tender, about 25 minutes.
For the sauce: Peel the onions, halve lengthwise and cut into wedges.
Rinse the parsley, shake dry and finely chop the leaves.
Heat 1 tablespoon butter in a saucepan, add the onion and saute until translucent. Dust with flour, stir to coat, add the broth and cook until lightly thickened and smooth. Stir in the sour cream and 1 tablespoon of the caper liquid and simmer over low heat for 10 minutes. Season with salt and pepper.
Heat the butter in a large skillet and saute the salmon over medium heat for about 3 minutes per side.
To serve, divide the potatoes and salmon among plates. Stir the parsley and capers into the sauce, season to taste.
Spoon the sauce over the salmon and if desired, garnish with watercress.
