Ingredienser
- Salmon fish, fresh fillet1200 grams
Sukker200 grams- Fresh dill1 bunch
Grovt Salt100 grams
Svart pepper0- Medium-sized potatoes6 pieces
Smør1 tablespoon- Low-fat cream2 tablespoons
- Chicken broth cube, or low-salt Maggi1 cube
- Small onion, chopped2 pieces
- Vegetable oil, canola1 tablespoon
Vann500 ml
Maismel1 teaspoon- Mustard (whole grain)2 tablespoons
- Low-salt soy sauce2 teaspoons
- Yellow mustard seeds2 teaspoons
Sitronjuice40 grams
Eplecidereddik2 tablespoons- Fresh spinach leaves1 bunch
- Green lettuce1 piece
Ruccola1 bunch
Trinn
- 1
Place the salmon fillet in a dish and sprinkle all the marinade ingredients on it. Let it marinate for 48 hours.
2880 minNødvendig utstyr:🍳Dish - 2
Bake the potatoes in the oven. Cut them lengthwise in half and scoop them out, leaving the skins on.
10 minNødvendig utstyr:
Ovn - 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.
5 min - 4
Cut the salmon into 8 pieces.
- 5
Grill the marinated salmon on the skin side only, leaving the flesh slightly raw.
5 minNødvendig utstyr:
Grill - 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.
5 min - 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.
Ernæringsfakta
Sukkerper 100gGrovt Saltper 100gSvart pepperper 100gSmørper 100gVannper 100gMaismelper 100gSitronjuiceper 100gEplecidereddikper 100gRuccolaper 100g* Næringsinnholdet er omtrentlig, og beregningen kan påvirkes av ingredienstype samt dyrkings-, lagrings- og tilberedningsmetode.