Grilled Salmon with Green Asparagus, Scallions and Rice
Nutritional values
(Percentage of daily recommendation)
| Calorie | 602 cal. | (29 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 5.8 μg | (29 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin K | 53.9 μg | (90 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 22.3 mg | (186 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 209 μg | (70 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 4.4 μg | (10 %) | ||
| Vitamin B₁₂ | 5.9 μg | (197 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 1,038 mg | (26 %) | ||
| Calcium | 108 mg | (11 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 8.5 g | |||
| Uric acid | 90 mg | |||
| Cholesterol | 106 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 250 grams Long grain rice
- salt
- 600 grams Salmon (ready to cook, skinless)
- 2 Tbsps lemon juice (for drizzling)
- freshly ground peppers
- butter (For brushing)
- 400 grams green Asparagus
- 1 bunch scallions
- 20 grams butter
- 2 Tbsps freshly chopped parsley
- 1 splash lemon juice
- 1 Tbsp pink peppercorns
- 1 organic lemon (sliced)
Preparation steps
Place rice into 500 ml (approximately 2 cups) of salted boiling water. Rinse salmon, pat dry, divide into 4 equal portions and sprinkle with lemon juice. Season with salt and pepper and grill on a medium hot grill until golden brown on both sides. Brush with butter occasionally.
Peel lower thirds of asparagus, trim woody ends and blanch in boiling salted water for 7 minutes. Rinse scallions and blanch in boiling salted water for 2 minutes. Cut off asparagus tips and cut stalks into thin slices. Heat butter in a pan and saute scallions and asparagus briefly. Add rice and parsley and toss well, season with salt and pepper. Drizzle with lemon juice and arrange on plates. Top with salmon, sprinkle with crushed pink peppercorns and garnish with lemon wedges. Serve.
