Directions:
- Melt butter in saucepan over medium heat.
- Add garlic, fennel seeds and leek and gently saute for around 5 minutes.
- Add yoghurt and lemon juice, mix well, and return to heat.
- Reduce temperature a little and cook around 10 minutes, stirring occasionally. Allow to boil gently.
- Remove from heat, add the cognac, season with pepper, stir well and place in refrigerator for 15 minutes.
- Cook Salmon on a BBQ or grill. I used a medium BBQ plate for around seven minutes a side.
- Once the fish is cooked plate up, stir the sauce and pour over the salmon.
- Garnish with parsley.
- Serve with fresh salad and/or light vegetables.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 817.21 Kcal (3421 kJ) | ||
| Calories from fat | 412.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 45.83g | 71% | |
|---|---|---|---|
| Cholesterol | 177.62mg | 59% | |
| Sodium | 243.33mg | 10% | |
| Potassium | 442.48mg | 9% | |
| Total Carbs | 18.88g | 6% | |
| Sugars | 11.28g | 45% | |
| Dietary Fiber | 2.12g | 8% | |
| Protein | 55.21g | 110% | |
| Vitamin C | 25.6mg | 43% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 89mg | 494% | |
| Calcium | 274.5mg | 27% | |
| Amount Per 100 g | |||
| Calories | 169.92 Kcal (711 kJ) | ||
| Calories from fat | 85.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.53g | 71% | |
|---|---|---|---|
| Cholesterol | 36.93mg | 59% | |
| Sodium | 50.59mg | 10% | |
| Potassium | 92mg | 9% | |
| Total Carbs | 3.93g | 6% | |
| Sugars | 2.34g | 45% | |
| Dietary Fiber | 0.44g | 8% | |
| Protein | 11.48g | 110% | |
| Vitamin C | 5.3mg | 43% | |
| Iron | 18.5mg | 494% | |
| Calcium | 57.1mg | 27% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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