Baked salmon with beet-watercress stamp

Name: baked salmon with beet-watercress stamp
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Dutch
Ingredients: 1 kg something crumbly potatoes; 680 g sliced red beets pot of 340 g; 2 Red onion; 2 toe garlic; 75 g watercress bag; 3 el sunflower oil; 300 g salmon fillet; 150 g extra mild yogurt at room temperature

Special stew with garlic, watercress, beets and salmon.

Ingredients

Directions

Peel the potatoes and cook them for 20 minutes until done. Drain the beet in a colander.
Meanwhile cut the onion in half rings, the garlic fine and the watercress coarse.
In the meantime, heat the oil in a frying pan and fry the onion and garlic for 10 minutes. Scoop frequently.
Dab the salmon dry. Brush with the rest of the oil and sprinkle with salt and pepper.
Heat a frying pan without oil or butter and fry the salmon for 4 min. On medium heat. Turn halfway.
Drain the potatoes, put them back in the pan, add the yogurt and stamp with the puree pestle into a coarse puree.
Spoon the drained beet, fried onion and garlic and watercress and season with salt and pepper.
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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