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Lisa Stinger
Steamed salmon fillet with wasabi sauce
A nice Japanese recipe. The main course contains the following ingredients: fish, wild and white rice (250 g), courgettes, fish broth (from tablet), sereh (fresh lemongrass, 3 pieces), salmon fillet (a ca. 250 g), sunflower oil, crème fraîche (125 ml) and wasabipasta (box of 45 g).
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Ingredients
Directions
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Cook the rice according to the instructions for use.
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Clean zucchini and cut into cubes.
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Bring lemon grass to the boil in a pan of broth and 1 stalk.
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Cut the rest of lemongrass into pieces and spread in steam basket or colander.
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Fill salt fillets with salt and pepper and place on lemon grass.
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Place the lid on the steam basket.
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Above boiling broth salmon fillet in 12 min.
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Heat oil in frying pan.
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Zucchini for 2 min.
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Add to the taste with pan on the pan in 6 min.
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Cream the crème fraîche with wasabi paste.
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Mix crème fraîche with 1-2 tbsp (residual stock is not used).
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Serve rice with salmon and zucchini.
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Pour sauce sauce over fish..
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Nutrition
735Calories
Sodium8% DV185mg
Fat60% DV39g
Protein72% DV36g
Carbs20% DV60g
Fiber4% DV1g
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