Basic Healthy Recipe

Smoked Salmon Fillet

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Smoked Salmon Fillet
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Health Score:
92 / 100
Difficulty:
advanced
Difficulty
Preparation:
20 min.
Preparation
ready in 1 d 3 h. 20 min.
Ready in
Calories:
608
calories
Calories

Healthy, because

Even smarter

Nutritional values

Smoked salmon contains the valuable omega-3 fatty acids that have a positive influence on our memory and generally improve our ability to concentrate. The fatty acids are also beneficial for the blood vessels, as they remain supple.

If you would like to have some of the smoked fish for a longer period of time, but cannot smoke salmon as often, you should prepare a larger quantity directly and then freeze the smoked salmon in portions.

1 <none> contains
(Percentage of daily recommendation)
Calorie608 cal.(29 %)
Protein26 g(27 %)
Fat54 g(47 %)
Carbohydrates6 g(4 %)
Sugar added0 g(0 %)
Roughage0.9 g(3 %)
Vitamin A0.1 mg(13 %)
Vitamin D4.8 μg(24 %)
Vitamin E7.8 mg(65 %)
Vitamin K22 μg(37 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.4 mg(36 %)
Niacin15.9 mg(133 %)
Vitamin B₆0.7 mg(50 %)
Folate71 μg(24 %)
Pantothenic acid0 mg(0 %)
Biotin0.3 μg(1 %)
Vitamin B₁₂4.9 μg(163 %)
Vitamin C2 mg(2 %)
Potassium593 mg(15 %)
Calcium34 mg(3 %)
Magnesium39 mg(13 %)
Iron1.7 mg(11 %)
Iodine7 μg(4 %)
Zinc0.2 mg(3 %)
Saturated fatty acids8.8 g
Uric acid7 mg
Cholesterol73 mg
Complete sugar2 g

Ingredients

for
1
Ingredients
3 garlic cloves
125 grams salt
1 tsp peppercorns
½ tsp fennel seeds
½ tsp Mustard seed
1 bay leaf
1 Salmon (1 kg)
2 tsps dried herbes de Provence
1 tsp Curry powder
4 Tbsps olive oil
freshly ground peppers
How healthy are the main ingredients?
olive oilgarlic clovesaltSalmon

Preparation steps

1.

Peel and slice garlic. Combine with salt, pepper, fennel seeds, mustard seeds and bay leaf in a pot with 3 liters of water (approximately 12 cups) and bring to a boil. Simmer for 3-4 minutes or until salt has completely dissolved. Cool. 

2.

Rinse and pat dry salmon fillets. Arrange in a shallow dish and pour marinade over so that fish is completely covered. Refrigerate, covered, for about 24 hours. 

3.

Remove salmon from the marinade and rinse under running water, pat dry. Combine herbs of Provence with oil and season with curry powder and pepper, brush fish with the mixture. 

4.

Place salmon into a smoking oven at 120°C (approximately 250°F) and smoke for about 1.5 hours. Reduce temperature to 60°C (approximately 150°F) and smoke for another 1.5 hours.

5.

Serve hot or cold, as desired.