| Ingredient | Qty, g | ||
|---|---|---|---|
| Salmon | |||
| Butter | |||
| Cooking salt | to taste | ||
| Product release: | 330 | ||
| Restore to default | |||
| Add a dish to the menu | |||
| 10 | ||
| 13 | ||
| 5 | ||
28 | ||
|---|---|---|
| Proteins | 20.1 |
| Digestible proteins | 20 |
| Fats | 19.2 |
| Net carbohydrates | 0 |
| Calories | 252 kcal |
| Indexes | |
| Glycemic index | 0 |
| Glycemic load | 0 |
| Insulin index, II | 23 |
| Disease inflammatory index, DII | -0.43 |
| Antioxidant, ORAC | 91 |
| Weight loss | Detention | Set |
|---|---|---|
| 26% | 19% | 16% |
| 972 | 1350 | 1620 |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats | |
| Recommendations (3) | |
| |
| Nutrient | % of RDA |
|---|---|
| DHA (Omega-3) | 411411822685? |
| EPA (Omega-3) | 133133333222? |
| Palmitic acid (Saturated) | 23233623? |
| Stearic acid (Saturated) | 19233123? |
| Arachidonic acid (AA, Omega-6) | 13387625? |
| Alpha-linolenic acid (Omega-3) | 710138? |
| Oleic acid (Omega-9) | 67106? |
Cut the salmon fillet (300 g) into strips. Then season them to taste and brush with melted butter (2 tbsp).
After that, roll the fillet into tight sausages about 10-12 cm long and 3-4 cm in diameter using plastic wrap.
Make a few holes in the wrap.
Pack the prepared sausages in a vacuum bag.
Cook them in a sous-vide at a temperature of 50 degrees for 13 minutes.
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