Wild Salmon with Leeks and Potatoes
Healthy, because
Even smarter
Nutritional values
IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.
Dill isn't everybody's taste. If you do not like the herb, you can replace it with parsley, for example.
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 435 kcal | (21 %) |
Ingredients
- Ingredients
- 2 sticks Leeks
- 2 sprigs Dill
- 400 grams waxy potatoes
- Iodized salt
- 8 pcs Salmon (about 70 g)
- freshly ground peppers
- 2 Tbsps Canola oil
- 30 grams cream
- Nutmeg
Preparation steps
Cut the leeks lengthwise, rinse, trim and cut into rings. Rinse the dill, shake dry and chop finely. Rinse the potatoes, cut into slices and cook for 25 minutes in boiling salted water.
Meanwhile, rinse the salmon, pat dry, season with salt and pepper and fry with hot oil in a pan over medium heat. Blanch the leeks in boiling salted water for 2 minutes, drain, rinse with cold water and drain well.
Heat the cream in a saucepan, add the leeks, stir briefly and season with salt, pepper and a pinch of nutmeg.
Arrange the potatoes and leeks on 4 plates, place 2 pieces of salmon on each. Sprinkled with dill and serve.
