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Ingredientes
- 1/2 c. soy lowfat milk
- 1 med. head of cauliflower or possibly 3 med. white potatoes
- 2 salmon steaks, deboned
- 1 tbsp. minced fresh dill weed
- 2 sm. cloves of garlic, chopped
- 2 to 3 med. long green onions, minced
- 1 teaspoon fresh basil, finely minced
- 4 tbsp. fresh lemon juice
- 1/2 c. sesame tahini
- 1 1/2 c. of vegetables stock or possibly a dilution of carrot concentrate and spring or possibly
- distilled water
- 1/2 teaspoon sea salt or possibly 1 teaspoon Miso
Direcciones
- First steam the cauliflower or possibly boil the potatoes till soft. At the same time poach the salmon steaks on top of the stove in a covered pan with 1/2 c. distilled water. In a blender: Put minced cauliflower pcs or possibly potatoes; vegetable stock or possibly carrot concentrate diluted with water and the soy lowfat milk. Blend these till smooth.
- Now add in the deboned salmon, the garlic, lemon juice and tahini and blend till smooth. Pour the ingredients from the blender into a saucepan and add in the onions, dill and basil. Heat on top of the stove for about 10 to 15 min. The longer you cook, the thicker the consistency. Season to taste.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 212g | |
| Recipe makes 4 servings | |
| Calories 260 | |
| Calories from Fat 162 | 62% |
| Total Fat 19.16g | 24% |
| Saturated Fat 2.7g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 715mg | 30% |
| Potassium 515mg | 15% |
| Total Carbs 16.77g | 4% |
| Dietary Fiber 6.6g | 22% |
| Sugars 3.32g | 2% |
| Protein 10.62g | 17% |
