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Salmon on a bed of asparagus mousseline
Ingredients (per person):
1 salmon steak
100g of asparagus
1 squeeze of lemon juice
1 teaspoon of creme fraiche (light)
A pinch of salt
pepper
A little dill for decoration
Recipe:
- Peel and cut the asparagus into pieces of around
4cm and cook for 5 minutes either over steam or in a saucepan of salted water, then drain. - Keep a few asparagus tips for decoration and blend the rest.
- Add a squeeze of lemon juice as well as salt and pepper and pour into a dish.
- Season the salmon steaks with salt and pepper and then place them on the creamed asparagus/asparagus mousse line.
- Cover with foil and cook in the oven for 20 minutes at 220.
- Decorate with the asparagus tips and the dill before serving. Serve with rice.
This recipe contains – per serving:
| Quantity | Proteins (g) |
Fats (g) |
Sugars (g) |
Calcium (mg) |
Iron (mg) |
|---|---|---|---|---|---|
| Total | 26.6 | 13.1 | 12.5 | 73.5 | 2.1 |
| Total kJ | 1174 | Total kcal | 279.5 |
Amusing anecdote: Salmon has been the most widely eaten fish in Europe for thousands of years. The name has roman roots : “Salmo” means “which jumps…”. It is a fatty fish but has no more calories than lean meat. The fact that salmon is rich in Omega 3 and Omega 6 gives it protective qualities – a proof point being the remarkably low level of cardiovascular pathologies amongst eskimos and the Japanese…two groups that consume very large quantities of this fish!
