Honey-Sesame Marinated Salmon with Potato Rosti
Nutritional values
(Percentage of daily recommendation)
| Calorie | 465 cal. | (22 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 2.7 g | (9 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 4.1 μg | (21 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 5.4 μg | (9 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 15.8 mg | (132 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 94 μg | (31 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 4.5 μg | (10 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 1,068 mg | (27 %) | ||
| Calcium | 64 mg | (6 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 31 mg | |||
| Cholesterol | 137 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 400 grams Salmon (with skin, pin bones removed with tweezers)
- 3 Tbsps finely chopped Dill
- 1 Tbsp honey
- 1 lemon (juice and zest)
- salt
- finely ground peppers
- ½ tsp Ground clove
- 4 crushed Juniper berries
- 600 grams potatoes
- 1 egg yolk
- ginger (about 3 cm long piece, peeled)
- 1 Tbsp Sesame seeds
- 5 Tbsps sesame oil (divided, 2 tbsp for salmon and remaining for rosti)
Preparation steps
For the marinated salmon: Cut the ginger into very thin matchsticks.
In a bowl, stir the honey with 2 tablespoons of the sesame oil, lemon zest, lemon juice, cloves and juniper berries. Season with salt and pepper to taste.
Place the salmon on a sheet of plastic wrap with the skin side facing down. Sprinkle the dill, ginger and sesame seeds overtop. Pour the honey-sesame mixture over the salmon. Wrap in the aluminum foil, place in a shallow dish and refrigerate for 2 days.
For the rosti: Peel the potatoes and coarsely grate into a bowl. Gently squeeze out the excess moisture. Season with salt and pepper to taste. Stir in the egg yolks.
Heat the remaining sesame oil in a skillet. Dollop spoonfuls of the potato mixture into the hot oil and cook until golden on both sides. Repeat until all the mixture is used. Keep warm until ready to serve.
For serving: Use a sharp knife to thinly slice the salmon on a diagonal. Arrange the salmon slices on top of the rosti and serve.
