Ingredienser
- Salmon, fresh fillet1200 grams
Sukker200 grams- Dill, fresh1 bunch
Groft Salt100 grams
Sort peber0- 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
Vand500 ml
Majsmel1 teaspoon- Mustard (whole grain)2 tablespoons
- Low-salt soy sauce2 teaspoons
- Mustard, yellow seeds2 teaspoons
Citronjuice40 grams
Æblecidereddike2 tablespoons- Spinach, fresh leaves1 bunch
- Lettuce, green1 piece
Rucola1 bunch
Trin
- 1
Place the salmon fillet in a dish and sprinkle all the marinade ingredients over it. Let it marinate for 48 hours.
2880 minNødvendigt udstyr:🍳Dish - 2
Bake the potatoes in the oven. Cut them lengthwise in half and scoop them out, leaving the skins on.
10 minNødvendigt udstyr:
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.
10 minNødvendigt udstyr:
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 minNødvendigt udstyr:
Stegepande - 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 the crispy salmon skin. Then pour the sauce over the entire plate.
Ernæringsfakta
Sukkerpr. 100gGroft Saltpr. 100gSort peberpr. 100gSmørpr. 100gVandpr. 100gMajsmelpr. 100gCitronjuicepr. 100gÆblecidereddikepr. 100gRucolapr. 100g* Næringsindholdet er omtrentligt, og beregningen kan påvirkes af ingredienstype samt dyrknings-, opbevarings- og tilberedningsmetode.