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Salmon cutlet with dill mustard dip

Homepage Recipes Salmon cutlet with dill mustard dip

Salmon cutlet with dill mustard dip

Preparation steps

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

In the meantime, rinse the salmon cutlets with cold water and pat dry. Place each salmon cutlet on a large piece of aluminum foil, season with salt and sprinkle with lemon juice. Loosely close the foil over the fish and cook the salmon cutlets in the oven on the middle shelf for 15-20 minutes.

In the meantime, peel the onion and dice it very finely. Mix the honey with the mustard, fold in the diced onion and dill. Season the dip with a little salt and sweetener.

Serve the salmon cutlets with the jacket potatoes and the dip.
Tags:
Preparation time
30 Minutes
Number of portions
2
Degree of flatness
3 / 5
Allergens
Lactose, Milk
Occasions
-
Types
-
Glycemic Index
0
Statistic

Ingredients

The nutritional values ​​given apply to the entire recipe (grams of all portions of the recipe).

Card image cap
Number of servings 1 × Gram (1 g)
Weight 1 g
Whole milk, powdered
Card image cap
Number of servings 1 × Gram (1 g)
Weight 1 g
Whole milk, powdered

Nutritional composition for only 1 (one) portion of the recipe

Proteins 20%
0.27g / 80.61 g
Fats 30%
0.24g / 53.74 g
Carbohydrates 50%
0.39g / 89.57 g
Kcal
4.8Kcal / 1612.27 Kcal

Nutritional composition for all portions of the recipe

Proteins 20%
0.54g / 80.61 g
Fats 30%
0.48g / 53.74 g
Carbohydrates 50%
0.78g / 89.57 g
Kcal
9.6Kcal / 1612.27 Kcal

Comments

The author of the recipe is Dietspremium
The original language of creation is German. If the current language is different, some content may be displayed in the original language or may not be fully understandable due to machine translation.