Salmon Fillets with Saffron Butter
Salmon Fillets with Saffron Butter - Very light, yet properly refined
Healthy, because
Even smarter
Nutritional values
In addition to the valuable omega-3 fatty acids, this delicious sea fish also provides plenty of B vitamins. Just one portion of this fish meets the daily requirement of niacin as well as vitamins B6 and B12!
Thanks to the aluminium foil, the salmon fillet stays nice and juicy and can develop its full aroma. Packaged in this way, the fine fish can also be prepared on the grill without any problems.
(Percentage of daily recommendation)
| Calorie | 299 cal. | (14 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.5 g | (2 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 10.6 μg | (18 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 14.6 mg | (122 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 5 μg | (11 %) | ||
| Vitamin B₁₂ | 4.5 μg | (150 %) | ||
| Vitamin C | 7.7 mg | (8 %) | ||
| Potassium | 468 mg | (12 %) | ||
| Calcium | 51 mg | (5 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 39 μg | (20 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 7.1 g | |||
| Uric acid | 248 mg | |||
| Cholesterol | 118 mg | |||
| Complete sugar | 1 g |
Ingredients
Kitchen utensils
Preparation steps
Peel shallots and cut into thin rings. Rinse tarragon, parsley and dill. Shake dry, pluck leaves or fronds and chop.
Rinse lemon in hot water, wipe dry and finely grate half of the peel. Cut lemon in half and squeeze juice. Measure 2 tablespoons juice.
Finely crumble saffron with your fingers (if desired, wear disposable gloves). Mix saffron with lemon juice, zest and butter in a small bowl. Season with salt and pepper. Place in the freezer and chill until butter is firm.
Rinse salmon fillets, pat dry and season with salt and pepper.
Cut 4 pieces of foil with kitchen shears, approximately 12 x 12 inches. Place side-by-side on a baking sheet. Top each piece with 1/2 teaspoon olive oil.
Place shallots, herbs and 1 salmon fillet in the center of each foil sheet. Divide saffron butter into small pieces, spread over fish and fold the side edges. Seal edges of the packets, leaving one side open.
Pour 1/4 of the vegetable stock into each packet and immediately seal the edge. Bake in a preheated oven at 400°F for 12-15 minutes. Open the foil packets carefully and serve.
