Salmon with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 712 cal. | (34 %) | ||
| Protein | 55.61 g | (57 %) | ||
| Fat | 34.06 g | (29 %) | ||
| Carbohydrates | 42.21 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.42 g | (18 %) |
| Vitamin A | 219.04 mg | (27,380 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.55 mg | (5 %) | ||
| Vitamin B₁ | 0.72 mg | (72 %) | ||
| Vitamin B₂ | 1.07 mg | (97 %) | ||
| Niacin | 30.7 mg | (256 %) | ||
| Vitamin B₆ | 2.15 mg | (154 %) | ||
| Folate | 110.91 μg | (37 %) | ||
| Pantothenic acid | 3.93 mg | (66 %) | ||
| Biotin | 10.09 μg | (22 %) | ||
| Vitamin B₁₂ | 5.83 μg | (194 %) | ||
| Vitamin C | 65.89 mg | (69 %) | ||
| Potassium | 2,360.2 mg | (59 %) | ||
| Calcium | 129.13 mg | (13 %) | ||
| Magnesium | 119.32 mg | (40 %) | ||
| Iron | 4.51 mg | (30 %) | ||
| Iodine | 8.12 μg | (4 %) | ||
| Zinc | 2.27 mg | (28 %) | ||
| Saturated fatty acids | 13.99 g | |||
| Cholesterol | 197.06 mg |
Ingredients
- Ingredients
- 800 grams new potatoes
- salt
- 1 shallot
- 1 garlic clove
- 1 Tbsp butter
- 200 milliliters Vegetable broth
- 200 milliliters Whipped cream
- 1 handful Watercress
- freshly ground peppers
- 1 splash lemon juice
- 750 grams Salmon
- 200 milliliters dry white wine
- 1 bay leaf
- 1 tsp allspice
- 1 Broccoli (500 grams)
Preparation steps
Scrub potatoes thoroughly and cook for about 20 minutes in boiling salted water. Drain.
Peel shallot and garlic and chop finely. Heat butter in a pan and saute shallot and garlic until translucent. Deglaze pan with broth and cream and simmer for about 10 minutes or until creamy. Rinse, clean and spin dry cress.Chop coarsely, add to sauce and puree. Simmer down or add more broth as needed. Season with salt, pepper and a dash of lemon juice.
Combine about 750 ml (approximately 3 cups) of water with wine, bay leaf and allspice in a wide saucepan, add salmon and poach for about 8 minutes on low heat.
Rinse broccoli and divide into florets, blanch in boiling salted water for about 5 minutes or until al dente. Drain. Remove salmon with a slotted spoon and arrange on four plates. Drizzle with sauce and serve accompanied by potatoes and broccoli.
