Salmon with Wine Sauce and Potatoes
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
722
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 722 cal. | (34 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 65 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 5.5 μg | (28 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 33.7 μg | (56 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 23.2 mg | (193 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 148 μg | (49 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 6.4 μg | (14 %) | ||
| Vitamin B₁₂ | 5.1 μg | (170 %) | ||
| Vitamin C | 91 mg | (96 %) | ||
| Potassium | 2,206 mg | (55 %) | ||
| Calcium | 109 mg | (11 %) | ||
| Magnesium | 133 mg | (44 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 13.6 g | |||
| Uric acid | 72 mg | |||
| Cholesterol | 194 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 slices Salmon (150 grams)
- 16 small potatoes (waxy)
- 1 bunch Dill (chopped)
- juice of lemons
- salt
- peppers
- 2 shallots (chopped)
- 2 Tbsps butter
- 1 bay leaf
- ⅛ l white wine
- 1 egg yolk
- 1 Tbsp Tarragon vinegar
- 125 grams Whipped cream
- 1 handful Watercress (chopped)
Preparation steps
1.
Peel potatoes and cook in salted water, about 20 minutes.
2.
Drizzle salmon fillets with lemon juice and season with salt and pepper. In a pan, cook shallots in 1 tablespoon melted butter until translucent. Add salmon fillets and sauté on all sides. Deglaze with white wine, add bay leaf and simmer over low heat, turning salmon repeatedly, 5-10 minutes. Remove salmon from pan, cover and keep warm.
3.
Whisk egg yolk with tarragon vinegar. Whisk in remaining butter and cream and stir into pan juices. Do not let boil. Add watercress and season with salt and pepper. Return salmon to the pan, cover and let stand about 2 minutes.
4.
Toss potatoes with chopped dill.
5.
Remove bay leaf from sauce. Serve salmon with sauce and potatoes.
