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Baked salmon with beet-watercress stamp
Special stew with garlic, watercress, beets and salmon.
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Ingredients
Directions
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Peel the potatoes and cook them for 20 minutes until done. Drain the beet in a colander.
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Meanwhile cut the onion in half rings, the garlic fine and the watercress coarse.
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In the meantime, heat the oil in a frying pan and fry the onion and garlic for 10 minutes. Scoop frequently.
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Dab the salmon dry. Brush with the rest of the oil and sprinkle with salt and pepper.
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Heat a frying pan without oil or butter and fry the salmon for 4 min. On medium heat. Turn halfway.
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Drain the potatoes, put them back in the pan, add the yogurt and stamp with the puree pestle into a coarse puree.
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Spoon the drained beet, fried onion and garlic and watercress and season with salt and pepper.
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Serve the stew with the baked salmon.
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Nutrition
515Calories
Sodium19% DV450mg
Fat29% DV19g
Protein48% DV24g
Carbs19% DV58g
Fiber28% DV7g
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