Salmon Basel Style

1. Season the fillets with salt and pepper, squeeze the lemon juice over them, and leave to marinate for a short time.

2. Dredge the onion rings in the flour. Shake off the excess.

3. Dredge the fish in the remaining flour, then brown quickly in the combined butter and oil for 5-6 minutes on each side. Brown the onion rings as well (after the fish have been removed from the pan).

4. Arrange the fish on a warm plate and cover with the onion rings. Deglaze the pan with the fish stock and serve as a sauce over the salmon.

5. Serve with boiled potatoes.

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Nutrient	Quantity
Total fats	68.551 g
Protein	18.1458 g
Carbohydrates	61.6335 g
Energy	897.9494 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.807 g
Water	403.8965 g
Aspartic acid	1.3995 g
Calcium, Ca	333.1802 mg
Lutein + zeaxanthin	13.0429 g
Fiber, total dietary	11.5558 g
Carotene, beta	77.3782 g
Niacin	5.8228 mg
Fatty acids, total saturated 18:4	0.0035 g
Vitamin A, RAE	326.7121 g
Arginine	2.0231 g
Riboflavin	0.4873 mg
Fatty acids, total saturated 20:1	0.0472 g
Glutamic acid	3.4482 g
Sodium, Na	239.7522 mg
Fatty acids, total saturated 16:1 undifferentiated	1.028 g
Total lipid (fat)	68.551 g
Manganese, Mn	1.5853 mg
Fructose	4.128 g
Proline	0.5915 g
Fatty acids, total saturated 16:0	12.9614 g
Fatty acids, total saturated 8:0	0.427 g
Sucrose	3.168 g
Choline, total	37.4963 mg
Sugars, total	13.6469 g
Serine	0.7168 g
Fatty acids, total saturated 10:0	0.9581 g
Fatty acids, total saturated 18:0	5.8996 g
Fatty acids, total saturated 20:4 undifferentiated	0.0128 g
Vitamin B-6	0.6048 mg
Selenium, Se	5.756 g
Ash	5.1092 g
Fatty acids, total saturated 18:1 undifferentiated	20.6485 g
Pantothenic acid	1.3631 mg
Phenylalanine	0.7144 g
Copper, Cu	1.1901 mg
Betaine	0.32 mg
Thiamin	0.984 mg
Retinol	318.746 g
Methionine	0.3903 g
Iron, Fe	2.2719 mg
Carbohydrate, by difference	61.6335 g
Phosphorus, P	630.1003 mg
Folate, total	122.9629 g
Fatty acids, total saturated 4:0	1.2388 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0408 g
Alanine	0.6952 g
Cholesterol	99.469 mg
Valine	0.7402 g
Fatty acids, total saturated 18:2 undifferentiated	13.3705 g
Glycine	0.867 g
Carotene, alpha	0.0221 g
Glucose (dextrose)	6.304 g
Fatty acids, total saturated 14:0	3.9458 g
Zinc, Zn	3.561 mg
Isoleucine	0.5591 g
Fatty acids, total saturated 12:0	1.0725 g
Fatty acids, total polyunsaturated	14.334 g
Leucine	1.0052 g
Tocotrienol, alpha	0.128 mg
Vitamin A, IU	1232.5718 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0198 g
Folate, DFE	122.9629 g
Tryptophan	0.2945 g
Vitamin C, total ascorbic acid	24.9669 mg
Phytosterols	48 mg
Fatty acids, total saturated 6:0	0.7334 g
Tyrosine	0.5598 g
Vitamin B-12	0.8076 g
Vitamin K (phylloquinone)	4.5824 g
Fatty acids, total saturated	28.26 g
Histidine	0.3917 g
Fatty acids, total monounsaturated	22.3133 g
Threonine	0.5571 g
Folate, food	122.9629 g
Cryptoxanthin, beta	0.4417 g
Vitamin E (alpha-tocopherol)	1.3622 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0571 g
Magnesium, Mg	104.8442 mg
Lysine	0.5167 g
Potassium, K	903.3375 mg
Cystine	0.2511 g
Fluoride, F	3.52 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon	0.5	0.6404	0.2058	0.0066
Butter	4 tablespoons	342	15.714	28.8
Oil	3 tablespoons	336.384	0	38.2003
Salmon	4 pieces	0	0	0
Onion	2	128	29.888	0.32
Fish stock	0.5 cup	18.64	0	0.9437
flour	2 tablespoons	72.285	15.8257	0.2804
salt pepper	0	0	0	0