Smoked Salmon Fillet
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.
(Percentage of daily recommendation)
| Calorie | 608 cal. | (29 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 54 g | (47 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.9 g | (3 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 4.8 μg | (24 %) | ||
| Vitamin E | 7.8 mg | (65 %) | ||
| Vitamin K | 22 μg | (37 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 15.9 mg | (133 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 71 μg | (24 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Biotin | 0.3 μg | (1 %) | ||
| Vitamin B₁₂ | 4.9 μg | (163 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 593 mg | (15 %) | ||
| Calcium | 34 mg | (3 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 8.8 g | |||
| Uric acid | 7 mg | |||
| Cholesterol | 73 mg | |||
| Complete sugar | 2 g |
Ingredients
- 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
Preparation steps
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.
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.
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.
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.
Serve hot or cold, as desired.
