Asparagus Salmon Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 269 cal. | (13 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4.3 g | (14 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 6.3 mg | (53 %) | ||
| Vitamin K | 111 μg | (185 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.1 mg | (68 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 294 μg | (98 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 6.3 μg | (14 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 59 mg | (62 %) | ||
| Potassium | 741 mg | (19 %) | ||
| Calcium | 92 mg | (9 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 8.1 g | |||
| Uric acid | 66 mg | |||
| Cholesterol | 53 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 500 grams green Asparagus
- 500 grams white Asparagus
- salt
- 1 tsp sugar
- 1 handful Lettuce (such as red cress and red lettuce)
- 100 grams Whipped cream
- 1 tsp Horseradish (from a jar)
- 1 organic Lime (zested and juiced)
- 1 pinch Red pepper flakes
- peppers
- 1 Tbsp butter
- 2 Tbsps Bread flour
- 150 grams Smoked salmon (sliced)
- 2 Tbsps Pomegranate seed
Preparation steps
Peel bottom third of the green asparagus and completely peel the white asparagus. Add stalks to simmering salted water with the sugar. Cook white asparagus for about 10 minutes and cook the green asparagus for about 6 minutes. Then rinse in cold water. Set some asparagus cooking water aside. Cut stalks diagonally into 3-4 cm (approximately 1-inch) long pieces. Rinse lettuce, trim and shake dry.
For the dressing. stir 2-3 tablespoons cooking water with creme fraiche, horseradish, lime juice and lime zest and season with salt, red pepper flakes and freshly ground pepper.
Put the butter in a hot frying pan and fry breadcrumbs until golden brown. Remove from pan and let cool.
Toss asparagus with the dressing and distribute over the lettuce leaves on a platter. Tear the salmon slices coarsely and place on the salad. Serve sprinkled with the pomegranate seeds and breadcrumbs.
