Salmon with Potatoes and Caper Sauce

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Salmon with Potatoes and Caper Sauce
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
632
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie632 cal.(30 %)
Protein31 g(32 %)
Fat32 g(28 %)
Carbohydrates55 g(37 %)
Sugar added0 g(0 %)
Roughage7.2 g(24 %)
Vitamin A2.8 mg(350 %)
Vitamin D5 μg(25 %)
Vitamin E12.7 mg(106 %)
Vitamin K14.7 μg(25 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.6 mg(55 %)
Niacin18.3 mg(153 %)
Vitamin B₆1.3 mg(93 %)
Folate102 μg(34 %)
Pantothenic acid1.9 mg(32 %)
Biotin10.3 μg(23 %)
Vitamin B₁₂5 μg(167 %)
Vitamin C71 mg(75 %)
Potassium1,361 mg(34 %)
Calcium101 mg(10 %)
Magnesium78 mg(26 %)
Iron1.9 mg(13 %)
Iodine14 μg(7 %)
Zinc0.8 mg(10 %)
Saturated fatty acids13.8 g
Uric acid38 mg
Cholesterol115 mg
Complete sugar12 g

Ingredients

for
4
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
For the salmon
4 Salmon (each 160 grams, without skin)
lemons (juice)
salt
freshly ground peppers
2 Tbsps butter
800 grams small Sweet potato
How healthy are the main ingredients?
Sweet potatoSour creamparsleyonionSalmonlemon

Preparation steps

1.

For the salmon: Sprinkle the salmon with lemon juice and season with salt and pepper.

2.

Rinse the potatoes thoroughly and cook in a pot of boiling salted water until knife-tender, about 25 minutes.

3.

For the sauce: Peel the onions, halve lengthwise and cut into wedges.

4.

Rinse the parsley, shake dry and finely chop the leaves.

5.

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.

6.

Heat the butter in a large skillet and saute the salmon over medium heat for about 3 minutes per side.

7.

To serve, divide the potatoes and salmon among plates. Stir the parsley and capers into the sauce, season to taste.

8.

Spoon the sauce over the salmon and if desired, garnish with watercress.