Teriyaki-Lachs vakuumiert

Teriyaki-Lachs vakuumiert

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Prep. 20 min
Total 1 h 20 min
4 Portionen

Ingredients

  • Teriyaki-Sauce
    75 g
  • frischer Ingwer in dünne Streifen geschnitten
    20 g
  • Sesam, jede Farbe
    40 g
  • Lachsfilets frisch, mit Haut (je ca. 150 g)
    4
  • Wasser ca., bei Bedarf anpassen
    1450 g
  • Zitronensaft, frisch gepresst (½ Zitrone)
    30 g

Nutrition per 1 Portion

Calories 394 kcal / 1650 kJ
Protein 33 g
Fat 26 g
Carbohydrates 7 g
Fibre 1.2 g
Saturated Fat 5 g
Sodium 95 mg

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