[Recipes from dietitian]
Amount per serving： Energy 340 kcal
PFC ratio= 28:62:8
Steps
- Remove bones from raw salmon, sprinkle with salt, and wait for 10 minutes. Wipe off excess water from salmon and sprinkle with flour.
- Cut the bacon into 1 cm slices, the mushrooms and onions into slices, and the asparagus into diagonal slices.
- Heat olive oil in a pan at medium heat, grill 1 on both sides, remove from pan.
- In the same pan, add the salted butter and 2, and sauté at medium heat. When vegetables become soft, add water and solid bouillon and cook until most of the water is absorbed.
- Add heavy cream and dill to 4. Bring to a simmer, add salmon and steam for 3 minutes.
- Place on a serving platter and garnish with baby leaves and dill to your own taste.
- Serve with your preferred amount of lemon.
Remove bones from raw salmon, sprinkle with salt, and wait for 10 minutes. Wipe off excess water from salmon and sprinkle with flour.
Cut the bacon into 1 cm slices, the mushrooms and onions into slices, and the asparagus into diagonal slices.
Cut the bacon into 1 cm slices, the mushrooms and onions into slices, and the asparagus into diagonal slices.
Heat olive oil in a pan at medium heat, grill 1 on both sides, remove from pan.
In the same pan, add the salted butter and 2, and sauté at medium heat. When vegetables become soft, add water and solid bouillon and cook until most of the water is absorbed.
Add heavy cream and dill to 4. Bring to a simmer, add salmon and steam for 3 minutes.
