Pink salmon provides complete protein, while champignons add savory depth. The sour cream sauce coats the fish, and baking under Maasdam creates a golden top.
RDA per 100 g?"By products" shows nutrients as in the original ingredients. "Prepared" takes into account the average nutrient losses for the main cooking method: baking.
Slice: 8 min. Heat on the stove: 2 min. Fry: 3 min. Fry: 5 min. Mix: 2 min. Braise: 4 min. Bake in the oven: 25 min.
Keto, LCHF: Recipes, Rules, Description$$$
Odessa
Finely chop the onion (30 g). Coarsely grate the maasdam (30 g). Slice the champignons (300 g) into medium pieces.
Melt the ghee (6 g) in a skillet and fry the onion until softened and lightly golden.
Add the mushrooms and fry until golden. Stir in the 20% sour cream (60 g), salt and black pepper (to taste). Simmer the sauce over medium heat for 3–5 minutes, until smooth.
Place the pink salmon fillets (300 g) in an ovenproof dish, cover with the mushroom sauce, and top with grated maasdam (30 g).
Bake at 180 °C for 20–30 minutes, until the fish is opaque and flakes easily with a fork.
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