Salmon with Yogurt Chive Sauce

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Salmon with Yogurt Chive Sauce
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
897
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie897 cal.(43 %)
Protein94.09 g(96 %)
Fat44.43 g(38 %)
Carbohydrates35.62 g(24 %)
Sugar added0 g(0 %)
Roughage5.48 g(18 %)
Vitamin A66.3 mg(8,288 %)
Vitamin D0.06 μg(0 %)
Vitamin E2.46 mg(21 %)
Vitamin B₁1.3 mg(130 %)
Vitamin B₂1.73 mg(157 %)
Niacin54.24 mg(452 %)
Vitamin B₆3.25 mg(232 %)
Folate250.24 μg(83 %)
Pantothenic acid7.35 mg(123 %)
Biotin15.4 μg(34 %)
Vitamin B₁₂9.39 μg(313 %)
Vitamin C41.61 mg(44 %)
Potassium3,120.6 mg(78 %)
Calcium137.73 mg(14 %)
Magnesium190.49 mg(63 %)
Iron6.25 mg(42 %)
Zinc3.93 mg(49 %)
Saturated fatty acids6.17 g
Cholesterol223.68 mg

Ingredients

for
4
Ingredients
500 grams red-skinned potatoes
250 grams Enoki mushrooms (substitute creminis or shitakes)
250 grams frozen soybean sprout
salt
1 handful Chives
100 grams Natural yogurt
1 whole lemon (juiced)
4 Salmon about 150 g (approximately 5 ounces) each
Pastry flour (for dusting)
4 Tbsps Canola oil
How healthy are the main ingredients?
potatoChivessaltlemonSalmon

Preparation steps

1.

Rinse the potatoes and steam for about 30 minutes, until tender. Drain, rinse with cold water and allow to cool slightly. Wipe the mushrooms with a damp cloth and cut into small pieces. Blanch the frozen bean sprouts in boiling salted water for 5-6 minutes, until al dente. Drain and season with salt and pepper. 

2.

Rinse the chives, pat dry and slice thinly. Add half of the chives to the yogurt, then stir in about half of the lemon juice and season with salt and pepper. Cut the potatoes into 1 cm (approximately 1/2 inch) cubes. 

3.

Rinse the salmon and pat dry, sprinkle with lemon juice and season with salt and pepper. Dust with flour and shake off the excess. 

4.

Heat 2 tablespoons of canola oil in a large frying pan and sauté the mushrooms for 2-3 minutes. Add the potatoes and bean sprouts, sauté until heated through and season with salt and pepper. 

5.

Add the remaining oil to the pan and cook the salmon for about 2-3 minutes per side, until golden brown. 

6.

Arrange the vegetables on a plate, top with the salmon and drizzle with the yogurt sauce. Garnish with the remaining chives. 

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