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Salmon with Chilli, Vermouth & Ginger Sauce
UNILEVER UK17Ingredients
65Minutes
340Calories
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Description
A classy combination of flavours for the most sophisticated of palates. Sumptuous salmon delicately spiced to bring a blush to your cheeks.
Ingredients
US|METRIC
6 SERVINGS
- 1.3 kilograms salmon (or other round fish, eg. bream, red snapper or cod, cleaned)
- 55 grams Bertolli 59% vegetable fat spread
- 1 onion (chopped)
- 2 garlic cloves (crushed)
- 55 grams button mushrooms (sliced)
- 2 Tbsp. fresh root ginger (grated)
- 1 tsp. ground coriander
- 1 Tbsp. fresh parsley (chopped)
- 300 mL fish stock
- 2 chillies (fresh, seeded and sliced)
- 1 Tbsp. cornflour
- 3 Tbsp. dry vermouth
- black pepper
- 1 Tbsp. oil
- 6 garlic cloves (sliced)
- 1 lettuce (heart, finely shredded)
- new potatoes (to serve)
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Directions
- Preheat the oven to 190°C, 170°C fan oven, Gas mark 5. Grease an ovenproof dish large enough to hold the fish. Make several diagonal cuts on one side of the fish.
- Heat half of the Bertolli gently saute the onion, garlic, mushrooms and ginger for 2-3 minutes. Stir in the ground coriander and chopped parsley. Season with salt and pepper.
- Spoon the filling into the fish cavity, then lift into the dish. Pour in enough stock to cover the bottom of the dish. Sprinkle the chillies over, then cover and bake for 30-40 minutes, basting from time to time. Remove the cover for the last 10 minutes.
NutritionView More
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340Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories340Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol115mg38% |
| Sodium510mg21% |
| Potassium1080mg31% |
| Protein47g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate12g4% |
| Dietary Fiber2g8% |
| Sugars2g |
| Vitamin A90% |
| Vitamin C30% |
| Calcium10% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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