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Salmon cutlet with dill mustard dip
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Salmon cutlet with dill mustard dip

Dill Mustard Dip Cutlet Salmon Dip
Specification & Key Parameters
9 parameter
Parameter Value Parameter Value
Preparation time
30 min
Number of portions
2
Number of ingredients needed for preparation
2
Total calories
9
Calories per 1 portion
5 kcal
Amount of protein per portion
0g
Amount of fat per portion
0g
Amount of carbohydrates per portion
0g
Amount of fiber per portion
~

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Ingredients

Ingredients

Calculate for portions:
Whole Milk Powder 2

Whole Milk Powder 2

#Milk Powder #Whole Milk
0.5 Gram (0.5 Gram) • 3 kcal
Milk Iodine
B: 0.1g
T: 0.2g
W: 0.2g
3 kcal
Whole Milk Powder 2

Whole Milk Powder 2

#Milk Powder #Whole Milk
0.5 Gram (0.5 Gram) • 3 kcal
Milk Iodine
B: 0.1g
T: 0.2g
W: 0.2g
3 kcal

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Supermarket Chain Price Comparator

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Supermarket Chain Price Comparator — Salmon cutlet with dill mustard dip

Compare estimated shopping costs across major supermarket chains, scale portions or weight, and calculate the route to your nearest store.

Cheapest Aldi
0,04 € / 1 portion
Calculate for portions:
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Cost of one portion ( 1 portion ) 0,04 €
100 kcal 0,84 €
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Aldi Cheapest
0,04 € 0,04 € 0,08 € 0,16 €
Lidl
0,04 € 0,04 € 0,08 € 0,16 €
Tesco
0,04 € 0,04 € 0,08 € 0,16 €
Carrefour
0,04 € 0,04 € 0,08 € 0,16 €
SPAR
0,04 € 0,04 € 0,08 € 0,16 €

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Wash the potatoes, bring them to the boil in lightly salted water and cook for about 20 minutes. Preheat the oven to 200 C.

Recipe preparation steps

1
Wash the potatoes thoroughly, bring to a boil in lightly salted water, and cook for about 20 minutes; meanwhile, preheat the oven to 200 °C.
2
Rinse the salmon steaks under cold water, pat dry, place each on a large sheet of aluminum foil, season with salt, and drizzle with lemon juice, then loosely seal the foil parcels and bake on the middle rack for 15–20 minutes.
3
Meanwhile, peel and very finely dice the onion, whisk the honey with the mustard, fold in the diced onion and chopped dill, and season the dip with a pinch of salt.
4
Plate the baked salmon steaks and serve with the boiled potatoes and the prepared dill-mustard dip.
Contains allergens 4
Meat Sulphites Milk Iodine

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Nutrients

Nutritional Profile & Bioactivity

Nutrients

Precise micro- and macronutrient analysis with daily reference intake (RDA) coverage (1 portion)

Calculate for portions:
Macronutrient Distribution 1 portion
5 kcal
Protein
0.3g
Fat
0.3g
Carbs
0.4g
Salmon cutlet with dill mustard dip
Bio-Analysis Recipe

Salmon cutlet with dill mustard dip

5 kcal B: 0.3g T: 0.3g W: 0.4g
Glycemic Load
IG 65 ŁG 1
Low
Workout Window
30-60 min
Pre-workout
Full Analysis
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Looking for a specific mineral or vitamin? Explore all 93 nutrients organized by category and RDA coverage.

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diet.schema.glucose_curve.title

Calculate for portions:
Chart series:
Time horizon:
180 90 160 74 140 57 120 41 100 25 80 8 140 mg/dL 0 min 15 min 30 min 45 min 60 min 90 min 120 min 150 min 180 min 6 µU/mL 8 µU/mL 10 µU/mL 10 µU/mL 9 µU/mL 8 µU/mL 7 µU/mL 6 µU/mL 6 µU/mL 86 mg/dL 91 mg/dL 96 mg/dL 95 mg/dL 93 mg/dL 90 mg/dL 88 mg/dL 87 mg/dL 86 mg/dL 96 mg/dL
Clinical Insight (Glycemic Model) Low glycemic load (GL 0.3) promotes stable blood glucose with a gentle peak around 96 mg/dL and minimal insulin surge.
Glycemic Load (GL) Low
0.3 GL pts

Glycemic Load (GL) combines both the Glycemic Index (GI) and the actual amount of digestible carbohydrates in a serving.

Clinical thresholds: Low ≤ 10 pts • Moderate 11–19 pts • High ≥ 20 pts

Index (GI)
65
Glucose peak
96
mg/dL
P+F+Fiber buffer
0.6
🛡️ Glycemic buffering in this meal
Protein (0.3 g), fat (0.3 g), and dietary fiber (0 g) slow gastric emptying and attenuate the postprandial glucose peak.
Net carbohydrates (digestible) 0.4 g
Simple sugars: 0.4 g Slowing fiber: 0 g
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