Marinated salmon salad
Allergens:
Ingredients for 5 portions
Calculate portions
Long marinating process
0.3 kg
Sesame
0.05 kg
Black olive
0.05 kg
Butter
0.125 kg
Sliced bread
2.5 ud
Parsley
0.0 g
Spring onions
0.5 ud
Cucumbers
0.01 kg
Orange sauce
0.125 l
Yogurt sauce
0.5 l
Salmon
0.3 kg
Coarse salt
0.9 kg
Sunflower oil
0.9 l
Fennel
3.0 g
Chives
0.003 g
Black peppercorns
0.0 g
Patissiere flour
1.389 kg
Water
0.833 l
Flour enhancer
13.889 g
Yeast
55.556 g
Table salt
27.778 g
Sunflower oil
0.111 l
Skimmed powdered milk
34.722 g
Curly endive
0.1 ud
Purple curly endive
0.1 ud
Oakleaf lettuce
0.1 ud
Red chicory
0.1 ud
Rocket
10.0 g
Watercress
25.0 g
Radish
0.025 kg
Cherry tomato
0.05 kg
Vinegar
0.013 l
Table salt
1.25 g
Orange juice
0.25 kg
Sugar
0.375 kg
Lemon
0.05 kg
Xantana rubber
1.0 g
Bifidus plain yoghurt
4.0 ud
Table salt
2.0 g
Extra virgin olive oil
0.2 l
Elaboration
- For the long marinating process
For the garnishing:
- Bouquetiere of fresh vegetables
- Toasted bread.
- Butter.
For the sauces:
- Base vinaigrette for the bouquetiere of fresh vegetables
- Orange sauce
- Yogurt sauce
SET UP
- Cut the fillets or cubes of marinated salmon and decorate them with sesame and/or dried black olives.
- Prepare the bouquetiere of vegetables and dress.
- Decorate with the sauces.
- Serve the toast and the butter separately.
- The salmon can be accompanied with chopped pickles, (scallions, pickles, capers, etc.).
Observations:
- Fish: If the fish does not reach T ≥ 60 °C inside it is necessary to freeze 24 hours at a temperature ≤ 20 °C (RD 1420/2006) to avoid the risk of anisakis.
Nutritional information (1 portion)
Energy
4507.99
kcal
Carbohydrates
373.85
g
Proteins
53.67
g
Lipids
306.75
g
Fiber
18.65
g
Saturates
50.66
g
Monounsaturated fatty acids
113.19
g
Polyunsaturated fatty acids
133.46
g
Cholesterol
79.99
mg
Calcium
395.72
mg
Iron
8.1
mg
Zinc
4.54
mg
Vitamin A
308.26
ug
Vitamin C
61.02
g
Folic acid
330.54
ug
Salt (Sodium)
72729.96
mg
Sugars
99.53
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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