Try this Ginger Salmon with overnight beetroot pickles recipe, or contribute your own.
Suggest a better description1. Peel and finely slice the beetroot with a mandolin.
2. Put half the ginger in a pan with the vinegar, coriander and caster sugar, 1 tsp salt and 250 ml water. Bring to a simmer then add the beetroot slices, simmer for 5 minutes, then leave to cool. Lift out the beetroot slices and put them in a jar. add most of the dill and enough liquid to cover the lot. Chill until needed, but eat within a week.
3. Lay the salmon fillets in a pan, season well and add enough water to come 2mm up the side, then add the remaining ginger and bring to a simmer. Put a lid on and cook for 4 minutes, or until they are cooked. Lift out the salmon and drain well. Serve with the beet pickles and more dill scattered over the salmon with some salad or boiled and buttered potatoes.
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Serving Size: 1 Serving (615g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 620 | ||
Calories from Fat: 253 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.1g | 37 % | |
Saturated Fat 6.2g | 31 % | |
Monounsaturated Fat 8.4g | ||
Polyunsanturated Fat 7.9g | ||
Cholesterol 108.9mg | 34 % | |
Sodium 130.3mg | 4 % | |
Potassium 1423.9mg | 37 % | |
Total Carbohydrate 36.5g | 11 % | |
Dietary Fiber 5.3g | 21 % | |
Sugars, other 31.2g | ||
Protein 44.7g | 64 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 620
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