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Salm Nach Basler Art / Salmon Basel Style

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Submitted by mariaedwards

YIELD

4 servings

PREP

15 min

COOK

10 min

READY

1 hrs

Ingredients

4 4
PIECES PIECES SALMON
filleted *
½ 0.5
EACH EACH LEMON
1 1
X X SALT
to taste *
2 3E+1
TABLESPOONS ML ALL-PURPOSE FLOUR
1 1
X X BLACK PEPPER
to taste *
2 2
EACH EACH ONIONS
in thin-cut rings
50 5E+1
GRAMS GRAMS BUTTER
3 45
TABLESPOONS ML VEGETABLE OIL
1 1
DL DL FISH STOCK *

Directions

Season the fillets with salt and pepper, squeeze the lemon juice over them, and leave to marinate for a short time.

Dredge the onion rings in the flour.

Shake off the excess.

Dredge the fish in the remaining flour, then brown quickly in the combined butter and oil for 5 to 6 minutes on each side.

Brown the onion rings as well (after the fish have been removed from the pan).

Arrange the fish on a warm plate and cover with the onion rings. Deglaze the pan with the fish stock and serve as a sauce over the salmon.

Serve with boiled potatoes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 87g (3.1 oz)
Amount per Serving
Calories 212 85% from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 8g 39%
Trans Fat 0g
Cholesterol 27mg 9%
Sodium 74mg 3%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 4%
Sugars g
Protein 2g
Vitamin A 6% Vitamin C 11%
Calcium 2% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Low Sodium
 

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