Salmon with Yogurt Sauce and Spinach
Nutritional values
(Percentage of daily recommendation)
| Calorie | 408 cal. | (19 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 5.5 μg | (28 %) | ||
| Vitamin E | 6.9 mg | (58 %) | ||
| Vitamin K | 581.5 μg | (969 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 20 mg | (167 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 311 μg | (104 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 19.6 μg | (44 %) | ||
| Vitamin B₁₂ | 5.7 μg | (190 %) | ||
| Vitamin C | 83 mg | (87 %) | ||
| Potassium | 1,586 mg | (40 %) | ||
| Calcium | 271 mg | (27 %) | ||
| Magnesium | 150 mg | (50 %) | ||
| Iron | 6.8 mg | (45 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 5.8 g | |||
| Uric acid | 137 mg | |||
| Cholesterol | 259 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 4 slices Salmon (skinless, each about 140 grams)
- 3 Tbsps lemon juice
- salt
- freshly ground peppers
- 2 shallots
- 2 Tbsps olive oil
- 350 milliliters fish stock (from the jar)
- 600 grams Spinach
- 1 garlic clove
- Nutmeg
- 2 egg yolks
- 150 grams Yogurt (0.1% fat)
- Lemon peel
Preparation steps
Drizzle the salmon fillets with 2 tablespoons of lemon juice and season with salt and pepper.
Peel and finely dice the shallots. Spread half the shallots in a greased baking dish and lay the salmon slices on top.
Heat the stock until almost boiling and pour into the dish. Cover the top with aluminum foil and bake in a preheated oven at 180°C (approximately 350ºF) for 10 minutes.
Rinse and trim the spinach. Peel and chop the garlic.
Heat some oil in a wide pan and sweat the remaining shallots with the garlic until soft. Add the spinach and allow to wilt. Season with salt, pepper and nutmeg.
For the sauce, beat the egg yolks with the yogurt and remaining lemon juice until foamy, over a pan of hot water. Season with salt and pepper and stir in the lemon peel (to taste).
Arrange the salmon on warmed plates along with the spinach and drizzle with the yogurt sauce. Serve hot and with potatoes if desired.
