95 of 100

Balance your meal

MyMenu IQ™

95 of 100

Great Balance

Your meal is well balanced

Balance your menu

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What is a balanced menu?

A balanced menu provides a variety of food groups and key nutrients.

MyMenu IQ™ generates a nutritional score, considering the energy content and the nutrients in the menu, and their contribution towards achieving nutritional recommendations as based on a 2,000 kcal daily diet for an average adult.

MyMenu IQ™ guides you to select a balanced menu on a scale from 0 to 100, with focus on the main meal.

What does the MyMenu IQ™ score mean ?

Room for Balance Improvement (0 - 44)

This menu has room to improve its nutritional balance to help you meet dietary and nutritional recommendations.

Good Balance (45 - 69)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

Great Balance (70 - 100)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

The MyMenu IQ™ score applies to the digital recipe as described on the site. Nutrition composition data for food ingredients and food products is based on Standard Food Composition Databases such as USDA SR28, BLS32 as well as food label data.

What is the energy content breakdown?

Protein

28g / 35%

Carbohydrates

33.5g / 41%

Fats

8.6g / 24%

The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

Nutritional tips

Unleash your creations with MAGGI's delicious and healthy products. Did you know that adding vegetables and vegetables at the last step of cooking will help vegetables retain their natural color and nutrients?
Did you know that adding vegetables and vegetables at the last step of cooking will help them retain their natural color and nutrients?
Remember to supplement Vitamin C from oranges, pineapples, lemons to help the body metabolize iron This dish has enough salt and cooking oil needed to give you a healthy and delicious meal! You don't need anything extra!

MyMenu IQ™

Grilled Salmon Fillet

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France Main course

Grilled Salmon Fillet

Name: Grilled Salmon Fillet
Prep time: PM0.00T
Cook time: PM10.00T
Total time: PM10.00T
Cuisine: France
Ingredients: 1200 g Salmon Fillet; 200 g Sugar; 1 bunch Fresh dill; chopped; 10 g Rock salt; 1 pinch Ground Black Pepper; 6 Mediums Potato; chopped; 1 tbsp Butter; 2 tbsp Cream; 1 cube MAGGI® Chicken Bouillon Less Salt; 2 pieces Shallots; chopped; 1 tbsp Canola Oil; 500 mL Water; 1 tsp cornflour; 2 tbsp Grainy mustard; 2 tsp Light soy sauce; 2 tsp Mustard seeds; 40 g Lemon juice; 2 tbsp Apple vinegar; 150 g Spinach; chopped; 1 Leaf Lettuce; 1 bunch Rocket leaves

(2)

10Min

Easy

Ingredients

10 Servings

1200 g

Salmon Fillet

200 g

Sugar

1 bunch

Fresh dill, chopped

10 g

Rock salt

1 pinch

Ground Black Pepper

6 Mediums

Potato, chopped

1 tbsp

Butter

2 tbsp

Cream

1 cube

MAGGI® Chicken Bouillon Less Salt

2 pieces

Shallots, chopped

1 tbsp

Canola Oil

500 mL

Water

1 tsp

cornflour

2 tbsp

Grainy mustard

2 tsp

Light soy sauce

2 tsp

Mustard seeds

40 g

Lemon juice

2 tbsp

Apple vinegar

150 g

Spinach, chopped

1 Leaf

Lettuce

1 bunch

Rocket leaves

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Nutrition Value

Energy

322.52 kcal

Protein

27.99 g

Carbohydrates

33.45 g

Fats

8.63 g

Information per serving

Step 1

Place the salmon fillets on a platter and sprinkle with all marinade ingredients. Leave to marinate for 48 hours.

Step 2

Bake the 6 potatoes in oven. Cut in half lengthwise and scoop out the flesh, leaving the skins intact.

Step 3

Mash the scooped-out potato with the butter and cream; season with the MAGGI cube and the bunch of dill. Fill the potato shells and keep warm

Step 4

Cut the salmon into 8 pieces

Step 5

Grill the salmon skin side only, leaving the flesh very rare.

Step 6

Make the mustard sauce by sautéing the onions with canola oil, add the 500ml of water, and boil with all the remaining ingredients.

Step 7

Place a piece of salmon on each plate, remove the skin, and garnish the fish with a small mound of the decoration vegetables, a potato boat studded with chips, and the crisp salmon skin. Pour the sauce all around.