Salmon with Yogurt Chive Sauce
(Percentage of daily recommendation)
| Calorie | 897 cal. | (43 %) | ||
| Protein | 94.09 g | (96 %) | ||
| Fat | 44.43 g | (38 %) | ||
| Carbohydrates | 35.62 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.48 g | (18 %) |
| Vitamin A | 66.3 mg | (8,288 %) | ||
| Vitamin D | 0.06 μg | (0 %) | ||
| Vitamin E | 2.46 mg | (21 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 1.73 mg | (157 %) | ||
| Niacin | 54.24 mg | (452 %) | ||
| Vitamin B₆ | 3.25 mg | (232 %) | ||
| Folate | 250.24 μg | (83 %) | ||
| Pantothenic acid | 7.35 mg | (123 %) | ||
| Biotin | 15.4 μg | (34 %) | ||
| Vitamin B₁₂ | 9.39 μg | (313 %) | ||
| Vitamin C | 41.61 mg | (44 %) | ||
| Potassium | 3,120.6 mg | (78 %) | ||
| Calcium | 137.73 mg | (14 %) | ||
| Magnesium | 190.49 mg | (63 %) | ||
| Iron | 6.25 mg | (42 %) | ||
| Zinc | 3.93 mg | (49 %) | ||
| Saturated fatty acids | 6.17 g | |||
| Cholesterol | 223.68 mg |
Ingredients
- Ingredients
- 500 grams red-skinned potatoes
- 250 grams Enoki mushrooms (substitute creminis or shitakes)
- 250 grams frozen soybean sprout
- salt
- 1 handful Chives
- 100 grams Natural yogurt
- 1 whole lemon (juiced)
- 4 Salmon about 150 g (approximately 5 ounces) each
- Pastry flour (for dusting)
- 4 Tbsps Canola oil
Preparation steps
Rinse the potatoes and steam for about 30 minutes, until tender. Drain, rinse with cold water and allow to cool slightly. Wipe the mushrooms with a damp cloth and cut into small pieces. Blanch the frozen bean sprouts in boiling salted water for 5-6 minutes, until al dente. Drain and season with salt and pepper.
Rinse the chives, pat dry and slice thinly. Add half of the chives to the yogurt, then stir in about half of the lemon juice and season with salt and pepper. Cut the potatoes into 1 cm (approximately 1/2 inch) cubes.
Rinse the salmon and pat dry, sprinkle with lemon juice and season with salt and pepper. Dust with flour and shake off the excess.
Heat 2 tablespoons of canola oil in a large frying pan and sauté the mushrooms for 2-3 minutes. Add the potatoes and bean sprouts, sauté until heated through and season with salt and pepper.
Add the remaining oil to the pan and cook the salmon for about 2-3 minutes per side, until golden brown.
Arrange the vegetables on a plate, top with the salmon and drizzle with the yogurt sauce. Garnish with the remaining chives.