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Pink salmon in cream

1214

Kitchen European

Calorie content 168.7 kcal

Portions 4 port.

Cooking time 70 minutes

Proteins * 10.8 g

Fats * 11.2 gr.

Carbohydrates* 8.6 gr.

Content

Pink salmon in cream is a great option for a low-calorie and healthy dinner. The fish is quite tender and juicy. You can also use cauliflower, Brussels sprouts or green beans as a side dish.

Ingredients

Pink salmon 1 PC. Cream 10% 1 tbsp. Parmesan cheese 150 g Broccoli 400 gr. Lemon 1 PC. Salt taste Ground black pepper taste

Cooking process

Prepare the required ingredients for the dish. Take the pink salmon carcass peeled from the entrails and head, defrost if necessary. Rinse under running water and pat dry with paper towels. Cut into small pieces of equal size. It is better to use pink salmon fillets.

Place the chopped fish in a bowl, salt and add black pepper to taste.

Wash the lemon, cut it in half and squeeze the juice directly onto the pink salmon.

Stir with your hands so that the pink salmon is evenly covered with lemon juice, and leave to marinate for 20-25 minutes.

Take a deep pot of water, bring to a boil, add salt and add frozen broccoli, boil for literally 2-3 minutes, then drain with a sieve or colander. I boil broccoli right in a colander.

Place the marinated fish in a baking dish.

Spread the broccoli between the pieces of pink salmon.

Top with low fat cream.

Place a baking dish in an oven preheated to 180 degrees and cook for 20 minutes. Grate hard cheese on a coarse grater. If you want to reduce the calorie content of a healthy and dietary dish, use low-fat cheese.