Ingredientes
- Salmon fish, fresh fillet1200 grams
Azúcar200 grams- Fresh dill1 bunch
Sal Gruesa100 grams
Pimienta negra0- Medium-sized potatoes6 pieces
Mantequilla1 tablespoon- Low-fat cream2 tablespoons
- Chicken broth cube, or low-salt Maggi1 cube
- Small onion, chopped2 pieces
- Vegetable oil, canola1 tablespoon
Agua500 ml
Harina de maíz1 teaspoon- Mustard (whole grain)2 tablespoons
- Low-salt soy sauce2 teaspoons
- Yellow mustard seeds2 teaspoons
Jugo de limón40 grams
Vinagre de sidra de manzana2 tablespoons- Fresh spinach leaves1 bunch
- Green lettuce1 piece
Rúcula1 bunch
Pasos
- 1
Place the salmon fillet in a dish and sprinkle all the marinade ingredients on it. Let it marinate for 48 hours.
recipe.minutesHerramientas necesarias:🍳Dish - 2
Bake the potatoes in the oven. Cut them lengthwise in half and scoop them out, leaving the skins on.
recipe.minutesHerramientas necesarias:
Horno - 3
Mash the scooped potatoes with butter and cream; season by adding the Maggi cube and the bunch of dill. Then fill the scooped potatoes and keep them warm.
recipe.minutes - 4
Cut the salmon into 8 pieces.
- 5
Grill the marinated salmon on the skin side only, leaving the flesh slightly raw.
recipe.minutesHerramientas necesarias:
Parrilla - 6
Prepare the mustard sauce by sautéing the onion in canola oil and stirring constantly, then add the 500 ml of water and bring the mixture to a boil with all the remaining ingredients.
recipe.minutes - 7
Place a piece of salmon on each plate, remove the skin, and garnish with a small mound of the garnish vegetables, and a potato boat sprinkled with potato flakes and crispy salmon skin. Then pour the sauce over the entire plate.
Datos nutricionales
Azúcarpor 100gSal Gruesapor 100gPimienta negrapor 100gMantequillapor 100gAguapor 100gHarina de maízpor 100gJugo de limónpor 100gVinagre de sidra de manzanapor 100gRúculapor 100g* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.