Baked Salmon Fillets
Baked Salmon Fillets - A subtly seductive pink-red fish dish
Healthy, because
Even smarter
Nutritional values
Salmon is rich in lean protein and omega-3 fatty acids, which help support cardiovascular health. This dish is also packed with niacin thanks to the beets, a B vitamin which helps support nervous system and digestive system health.
If you don't have a juicer or want to save time, just use store-bought beet juice.
(Percentage of daily recommendation)
| Calorie | 540 cal. | (26 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 35.6 μg | (59 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 18.8 mg | (157 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 120 μg | (40 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 7.2 μg | (16 %) | ||
| Vitamin B₁₂ | 5.5 μg | (183 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 977 mg | (24 %) | ||
| Calcium | 141 mg | (14 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 50 μg | (25 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 9.1 g | |||
| Uric acid | 340 mg | |||
| Cholesterol | 139 mg | |||
| Complete sugar | 26 g |
Ingredients
- Ingredients
- 3 fresh Beets
- 2 Tbsps olive oil
- 1 small onion
- 1 garlic clove
- 1 pc fresh ginger
- ½ cup white wine
- ½ cup chicken stock
- salt
- peppers
- 2 fillet of Salmon (about 3-4 oz. each)
- 1 pc fresh Horseradish
- 3 sprigs parsley
- 3 Tbsps breadcrumbs
- 3 sprigs Dill
- 1 oz butter
- 2 Tbsps Sour cream
Kitchen utensils
Preparation steps
Rinse beets thoroughly and boil 1 bulb in a pot with water over medium heat, covered, for about 40 minutes until tender. Meanwhile, peel remaining beets using rubber gloves to handle the roots (the color stains!) and extract the juice in the juicer. Cook juice in a pot until reduced by 2/3.
Heat 1 tablespoon oil in a pot. Peel onion and garlic, cut into thin slices and fry in hot oil until golden brown. Peel and coarsely chop ginger root and add to pot.
Add wine and stock to pot and simmer over medium heat, uncovered, until it reduces by about 2/3.
Stir boiled beet juice and let simmer again until almost syrupy. Season with salt and pepper and pour through a fine sieve into a second pot.
Rinse salmon fillets, pat dry and brush with a little oil. Season with salt and pepper. In a coated pan, fry salmon fillets over high heat. Sear salmon on each side and place on a baking sheet.
Rinse horseradish, peel and grate finely. Rinse parsley, shake dry and chop finely. Mix with breadcrumbs, season with salt and pepper and add remaining oil.
Spread crumb mixture evenly over salmon fillets. Bake in a preheated oven at 400°F for 10-12 minutes. Meanwhile, rinse cooked beet under cold water, peel, cut into slices, and cut into sticks.
Rinse dill, shake dry and chop. Heat butter in a pot and add beet sticks. Add dill and season with salt and pepper to taste. Pour boiled sauce on warmed plates and place salmon and beet sticks on top. Add a dollop of sour cream to each piece and serve immediately.
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