{"id":7434,"date":"2024-01-04T11:56:36","date_gmt":"2024-01-04T11:56:36","guid":{"rendered":"https:\/\/fjarno.org\/salmo-mel-i-mostassa\/"},"modified":"2024-01-04T11:56:36","modified_gmt":"2024-01-04T11:56:36","slug":"salmo-mel-i-mostassa","status":"publish","type":"post","link":"https:\/\/fjarno.org\/ca\/salmo-mel-i-mostassa\/","title":{"rendered":"Salm\u00f3 Mel i Mostassa"},"content":{"rendered":"<div>\n<p>INGREDIENTS<\/p>\n<p><a href=\"https:\/\/fjarno.org\/?attachment_id=5921\"><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-5921 alignright\" src=\"https:\/\/fjarno.org\/wp-content\/uploads\/2024\/01\/WhatsApp-Image-2023-12-13-at-11.08.28.jpeg\" alt=\"\" width=\"347\" height=\"260\" srcset=\"https:\/\/fjarno.org\/wp-content\/uploads\/2024\/01\/WhatsApp-Image-2023-12-13-at-11.08.28.jpeg 1024w, https:\/\/fjarno.org\/wp-content\/uploads\/2024\/01\/WhatsApp-Image-2023-12-13-at-11.08.28-600x450.jpeg 600w, https:\/\/fjarno.org\/wp-content\/uploads\/2024\/01\/WhatsApp-Image-2023-12-13-at-11.08.28-300x225.jpeg 300w, https:\/\/fjarno.org\/wp-content\/uploads\/2024\/01\/WhatsApp-Image-2023-12-13-at-11.08.28-768x576.jpeg 768w\" sizes=\"auto, (max-width: 347px) 100vw, 347px\" \/><\/a><\/p>\n<ul>\n<li>1 Llom de salm\u00f3 congelat (500 gr aprox)<\/li>\n<li>1 llimona<\/li>\n<li>2 cullerades de mel<\/li>\n<li>2 cullerades d&#8217;OOVE<\/li>\n<li>1 cullerada de mostassa de Dijon<\/li>\n<li>\n<\/li>\n<\/ul>\n<p>ELABORACI\u00d3<\/p>\n<div>\n<ul>\n<li>Col\u00b7loqueu el salm\u00f3 descongelat en una safata de forn<\/li>\n<li> Preescalfeu el forn a 200 graus<\/li>\n<li>En un bol barregeu fins a emulsionar el suc de la llimona, la mel, l&#8217;OOVE i la mostassa<\/li>\n<li>Pinteu el salm\u00f3 amb l&#8217;emulsi\u00f3 i cuineu-lo al forn uns 20-25 minuts a 180 graus. (dep\u00e8n del forn) <\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>IDEES DE GUARNICI\u00d3<\/p>\n<div>\n<p>Podeu acompanyar el salm\u00f3 amb br\u00f2quil i mongeta verda al dente, (millor congelades), pastanaga cuita o rostida i arr\u00f2s thai amb safr\u00e0. En emplatar afegiu un raig d&#8217;oli d&#8217;oliva i pebre negre acabat de moldre. <\/p>\n<p>&nbsp;<\/p>\n<p>VALORACI\u00d3 NUTRICIONAL<\/p>\n<div>\n<p>Per a una raci\u00f3 de:<\/p>\n<p>-100 grams de salm\u00f3<\/p>\n<p>-100 grams d&#8217;arr\u00f2s cuinat<\/p>\n<p>-75 grams de br\u00f2quil<\/p>\n<p>-75 grams de pastanaga<\/p>\n<p>-50 grams de mongetes verdes<\/p>\n<div>\n<p><strong>F\u00f2sfor: 372 mg<\/strong><\/p>\n<p><strong>Potassi: 767 mg<\/strong><\/p>\n<p><strong>Sodi: 83,5 mg<\/strong><\/p>\n<p><strong>Prote\u00efna: 26 grs<\/strong><\/p>\n<div>\n<p>*Si necessiteu controlar el potassi, recordeu aplicar el remull per a la pastanaga i descongelar en aigua les mongetes i el br\u00f2quil<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<div>\n<p>INGREDIENTS<\/p>\n<p><a href=\"https:\/\/fjarno.org\/5919-2\/whatsapp-image-2023-12-13-at-11-08-28\/\"><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-5921 alignright\" src=\"https:\/\/fjarno.org\/wp-content\/uploads\/2024\/01\/WhatsApp-Image-2023-12-13-at-11.08.28.jpeg\" alt=\"\" width=\"435\" height=\"326\" srcset=\"https:\/\/fjarno.org\/wp-content\/uploads\/2024\/01\/WhatsApp-Image-2023-12-13-at-11.08.28.jpeg 1024w, https:\/\/fjarno.org\/wp-content\/uploads\/2024\/01\/WhatsApp-Image-2023-12-13-at-11.08.28-600x450.jpeg 600w, https:\/\/fjarno.org\/wp-content\/uploads\/2024\/01\/WhatsApp-Image-2023-12-13-at-11.08.28-300x225.jpeg 300w, https:\/\/fjarno.org\/wp-content\/uploads\/2024\/01\/WhatsApp-Image-2023-12-13-at-11.08.28-768x576.jpeg 768w\" sizes=\"auto, (max-width: 435px) 100vw, 435px\" \/><\/a><\/p>\n<ul>\n<li>1 Llom de salm\u00f3 congelat (500 gr aprox)<\/li>\n<li>1 llimona<\/li>\n<li>2 cullerades de mel<\/li>\n<li>2 cullerades d&#8217;oli d&#8217;oliva verge extra<\/li>\n<li>1 cullerada de mostassa de Dijon<\/li>\n<li>\n<\/li>\n<\/ul>\n<p>PREPARACI\u00d3<\/p>\n<p>&nbsp;<\/p>\n<div>\n<ul>\n<li>Col\u00b7loqueu el salm\u00f3 descongelat en una safata de forn<\/li>\n<li>Escalfeu el forn a 200 graus<\/li>\n<li>En un bol barregeu fins a emulsionar el suc d&#8217;una llimona, la mel, l&#8217;oli i la mostassa<\/li>\n<li>Pinteu el salm\u00f3 amb l&#8217;emulsi\u00f3<\/li>\n<li>Cuineu el salm\u00f3 al forn uns 20-25 minuts a 180 graus. (dep\u00e8n de cada forn) <\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>IDEES DE GUARNICI\u00d3<\/p>\n<p>&nbsp;<\/p>\n<div>\n<p>Podeu acompanyar el salm\u00f3 amb br\u00f2quil i mongeta tendra (millor congelada) cuita \u201cal dente\u201d, pastanaga cuita o feta al forn i arr\u00f2s thai amb safr\u00e0. En emplatar afegiu un raig d&#8217;oli d&#8217;oliva i pebre negre acabat de moldre. <\/p>\n<p>&nbsp;<\/p>\n<p>VALORACI\u00d3 NUTRICIONAL<\/p>\n<p>&nbsp;<\/p>\n<div>\n<p>Per a una raci\u00f3 de:<\/p>\n<p>-100 grams de salm\u00f3<\/p>\n<p>-100 grams d&#8217;arr\u00f2s cuinat<\/p>\n<p>-75 grams de br\u00f2quil<\/p>\n<p>-75 grams de pastanaga<\/p>\n<p>-50 grams de mongeta tendra *<\/p>\n<div>\n<p><strong>F\u00f2sfor: 372 mg<\/strong><\/p>\n<p><strong>Potassi: 767 mg<\/strong><\/p>\n<p><strong>Sodi: 83,5 mg<\/strong><\/p>\n<p><strong>Prote\u00efna: 26 grs<\/strong><\/p>\n<div>\n<p>*Si necessiteu controlar el potassi, recordeu aplicar el remull per a la pastanaga i descongelar en aigua les mongetes i el br\u00f2quil<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>INGREDIENTS 1 Llom de salm\u00f3 congelat (500 gr aprox) 1 llimona 2 cullerades de mel 2 cullerades d&#8217;OOVE 1 cullerada de mostassa de Dijon ELABORACI\u00d3 Col\u00b7loqueu el salm\u00f3 descongelat en una safata de forn Preescalfeu el forn a 200 graus En un bol barregeu fins a emulsionar el suc de la llimona, la mel, l&#8217;OOVE [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":7435,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[110,136],"tags":[140,141,175,176],"class_list":["post-7434","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","category-receptes","tag-nutricio","tag-receptes-adaptades","tag-renal","tag-salmo","entry","has-media","owp-thumbs-layout-horizontal","owp-btn-normal","owp-tabs-layout-horizontal","has-no-thumbnails","has-product-nav"],"_links":{"self":[{"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/posts\/7434","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/comments?post=7434"}],"version-history":[{"count":0,"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/posts\/7434\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/media\/7435"}],"wp:attachment":[{"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/media?parent=7434"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/categories?post=7434"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/tags?post=7434"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}