Salmon with Vegetable Sauce

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Salmon with Vegetable Sauce
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Health Score:
8,4 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
635
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie635 kcal(30 %)
Protein79.82 g(81 %)
Fat28.15 g(24 %)
Carbohydrates7.65 g(5 %)
Sugar added0 g(0 %)
Roughage1.66 g(6 %)
Vitamin A440.12 mg(55,015 %)
Vitamin D0 μg(0 %)
Vitamin E0.19 mg(2 %)
Vitamin B₁0.89 mg(89 %)
Vitamin B₂1.56 mg(142 %)
Niacin46.21 mg(385 %)
Vitamin B₆3.05 mg(218 %)
Folate112.1 μg(37 %)
Pantothenic acid6.08 mg(101 %)
Biotin16.71 μg(37 %)
Vitamin B₁₂9.4 μg(313 %)
Vitamin C14.45 mg(15 %)
Potassium2,147.85 mg(54 %)
Calcium79.58 mg(8 %)
Magnesium131.86 mg(44 %)
Iron3.65 mg(24 %)
Iodine0.75 μg(0 %)
Zinc2.81 mg(35 %)
Saturated fatty acids5.72 g
Cholesterol226.31 mg

Ingredients

for
4
Ingredients
1 large onion
1 large carrot
1 zucchini
4 medium sized Salmon steak
1 bunch fresh Basil
75 milliliters dry white wine
salt
freshly ground peppers
5 milliliters lemon juice
1 tablespoon butter
How healthy are the main ingredients?
Basilonioncarrotzucchinisalt

Preparation steps

1.

Peel and dice the onion. Rinse and trim the carrot and zucchini and cut into fine strips.

2.

Rinse the salmon steaks gently and pat dry.

3.

Place the chopped vegetables in a large pot and lay the salmon steaks on top.

Pluck the basil leaves and set half aside. Shower the other half over the salmon, season with salt and pepper and pour in the wine and 100 ml of water (approximately 1/2 cup). Bring to a boil over medium heat and then cover and simmer over low heat for about 10 minutes.

Transfer the salmon steaks to warmed plates and cook the vegetables for a further 5 minutes.

4.

Add the lemon juice and the butter and simmer again for 1 minute. Purée the vegetables with a hand blender and season heavily with salt and pepper.

Finely chop the remaining basil and mix with the sauce. Heat again briefly and pour over the salmon steaks before serving.

5.

As a side dish: Carrot strips and snow peas, braised and tossed in butter.