Salmon with Rice and Lentils in Pastry
Nutritional values
(Percentage of daily recommendation)
| Calorie | 916 cal. | (44 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 60 g | (52 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 6.7 μg | (34 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 40.4 μg | (67 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 21.4 mg | (178 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 126 μg | (42 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 14.4 μg | (32 %) | ||
| Vitamin B₁₂ | 5 μg | (167 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 996 mg | (25 %) | ||
| Calcium | 77 mg | (8 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 31.8 g | |||
| Uric acid | 81 mg | |||
| Cholesterol | 266 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 100 milliliters Vegetable broth
- 50 grams Long grain rice
- 50 grams Le Puy lentils
- 3 scallions
- 200 grams button Mushroom
- 1 tsp Turmeric
- 1 tsp lemon zest
- 2 Tbsps freshly chopped Dill
- 2 Tbsps freshly chopped parsley
- salt
- freshly ground peppers
- 4 Salmon (125 grams or approximately 4 oz each)
- 1 Tbsp lemon juice
- 2 rolls Puff pastry dough (275 grams or approximately 10 oz each)
- 1 egg yolk
- 2 Tbsps milk
Preparation steps
Boil the broth in a saucepan, add the rice and lentils and simmer over low heat for about 20 minutes until al dente. Stir occasionally and add some liquid during cooking if needed. Rinse in cold water and drain.
Rinse and trim the scallions and cut into thin rings. Trim the mushrooms and finely chop. Heat the butter and oil in a pan and sauté the scallions. Add the mushrooms and cook for 3-5 minutes. Sprinkle with the turmeric and mix in the rice, lentils, lemon zest, and herbs and season with salt and pepper. Remove from heat and let cool. Rinse the salmon, pat dry, drizzle with lemon juice and season with salt and pepper.
Preheat the oven to 180°C (approximately 350°F).
Roll out the puff pastry into two rectangles, about 30 x 20 cm (approximately 12 x 8 inches). Place a sheet of the dough on a baking sheet lined with parchment paper. Spread half the rice and lentil mixture on top, leaving a 3 cm (approximately 1 inch) edge free. Place two pieces of salmon in the center. Cover with the remaining rice mixture and place the last two pieces of salmon on top. Brush the free edges of the puff pastry with a little water, place the second sheet of dough on top and press firmly to seal well. Mix the egg yolk with the milk and brush the puff pastry. Bake for about 40 minutes until golden. Remove and serve sliced, with a fresh green salad.
