Seared Salmon with Mushroom Ragout
Seared Salmon with Mushroom Ragout - Mushrooms and fish - an unbeatable combination!
Nutritional values
(Percentage of daily recommendation)
| Calorie | 374 cal. | (18 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.8 g | (29 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 8.1 μg | (41 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 7.5 μg | (13 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 25.4 mg | (212 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 99 μg | (33 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 18.1 μg | (40 %) | ||
| Vitamin B₁₂ | 3.9 μg | (130 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 813 mg | (20 %) | ||
| Calcium | 15 mg | (2 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 121 mg | |||
| Cholesterol | 58 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 500 grams Porcini mushroom
- 1 shallot
- 2 Tbsps Canola oil
- Pastry flour
- 250 milliliters Soy creamer
- salt
- peppers
- 3 Tbsps lemon juice
- 4 pcs Salmon (each about 100 g)
- white peppers
- 2 tsps red peppers
Preparation steps
Rub the porcini mushrooms with a damp paper towel to clean and cut into thick slices. Peel and finely chop the shallots.
Heat 1 tablespoon of the oil in a skillet. Sauté the shallots until soft. Add the mushrooms and cook on high heat for 2 minutes, while continuously stirring. Stir in the flour, cover and cook for 2 minutes.
Stir in the soy creamer and bring to a boil. Season with salt and pepper to taste and 1 tablespoon of the lemon juice.
Rinse salmon fillets under cold water, pat dry and season with salt and white pepper to taste. Drizzle with the remaining lemon juice. Heat the remaining oil in a skillet over high heat. Add the salmon and cook until golden on both sides, about 3 minutes. Coarsely crush the red pepper in a mortar.
Divide the mushroom ragout between 4 plates, top with the salmon and sprinkle with the red pepper.
