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Salmon and Lotus Root Lemon Butter Steamed Pack

Costo $12, salva $8

Fonte: Recommended by CookPal

  • 30 Min
  • 2 Porzioni
  • $12

INGREDIENTI

  • Fish

    • 🐟 2 fillets (200g) of fresh salmon

  • Vegetables

    • 150g of lotus root, sliced thin
    • 1 pack (100g) of shimeji mushrooms
    • 🍅 4 cherry tomatoes, halved

  • Condiments

    • 🍋 1/2 lemon, sliced
    • 🧈 20g of salted butter
    • 50cc of white wine
    • 🧂 1/2 tsp of salt

PASSI

1

Slice the lotus root thinly (2-3mm) and soak in water to remove excess starch. Drain well.

2

Trim the root of the shimeji mushrooms and separate them. Halve the cherry tomatoes and slice the lemon into rounds.

3

On a piece of parchment paper, layer half the lotus root, place one salmon fillet on top, and arrange half the cherry tomatoes and shimeji mushrooms around it. Sprinkle half the salt and white wine, then top with half the lemon slices and butter. Fold the parchment into a sealed packet. Repeat for the second portion.

4

Place the packets in a frying pan, add 150cc of water to the bottom, and heat over medium heat until simmering. Cover with a lid and steam over low-medium heat for 10 minutes.

NUTRIENTI

Per 1 porzione

🔥

350

Calorie

  • 25g
    Proteine
  • 15g
    Carboidrati
  • 18g
    Grassi

💡 Suggerimenti

Use fresh salmon for the best flavor and texture.Adjust the amount of butter and salt to suit your dietary preferences.Serve directly in the parchment for a rustic presentation and easy cleanup.

⚠️ Precauzioni

Questa ricetta è solo un'ispirazione. L'uso specifico deve essere adattato in base alle differenze individuali.