Salmon with Potatoes and Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 822 cal. | (39 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 54 g | (47 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 9 g | (30 %) |
| Vitamin A | 2.6 mg | (325 %) | ||
| Vitamin D | 5.8 μg | (29 %) | ||
| Vitamin E | 6.3 mg | (53 %) | ||
| Vitamin K | 53.2 μg | (89 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 21.8 mg | (182 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 211 μg | (70 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 11.8 μg | (26 %) | ||
| Vitamin B₁₂ | 5.2 μg | (173 %) | ||
| Vitamin C | 72 mg | (76 %) | ||
| Potassium | 2,065 mg | (52 %) | ||
| Calcium | 218 mg | (22 %) | ||
| Magnesium | 116 mg | (39 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 27.5 g | |||
| Uric acid | 79 mg | |||
| Cholesterol | 177 mg | |||
| Complete sugar | 20 g |
Ingredients
- Ingredients
- 750 grams new, waxy potatoes
- salt
- 1 bunch carrots (with green parts)
- 1 bunch scallions
- 300 grams white Asparagus
- 1 onion
- 5 Tbsps butter
- 300 milliliters Whipped cream
- 3 Tbsps chopped Chervil
- 4 pcs Salmon (each about 180 grams)
- 2 Tbsps lemon juice
- freshly ground peppers
- sugar
- Chervil (for garnishing)
Preparation steps
Scrub potatoes and cook for about 30 minutes in boiling salted water, drain and peel. Rinse and peel carrots and cut diagonally into slices. Rinse and dry scallions, cut diagonally into 4 cm (approximately 1 1/2 inch) long pieces.
Cut asparagus into 5 cm (approximately 2 inches) long pieces and blanch for 12 minutes in boiling salted water. After 5 minutes, add carrots. Drain, rinse in cold water and drain again. Peel onion and chop finely. Heat 1 tablespoon of butter in a pan and saute onion until translucent, deglaze pan with cream, bring to a boil and add herbs .
Rinse and pat dry salmon, drizzle with lemon juice and season with salt and pepper. Heat 1 tablespoon of butter in a pan and saute potatoes until golden. Heat 2 tablespoons of butter with 1/2 teaspoon of sugar in a pan. Add carrots and scallions adn saute for 2 minutes, add asparagus adn saute for 2 more minutes. Heat remaining butter in a pan and cook salmon for about 2 minutes per side. Arrange salmon and vegetables on plates, drizzle with sauce and garnish with chervil. Serve.
