Baked Salmon with Prawn Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 896 cal. | (43 %) | ||
| Protein | 133.84 g | (137 %) | ||
| Fat | 30.02 g | (26 %) | ||
| Carbohydrates | 15.43 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.79 g | (9 %) |
| Vitamin A | 600.01 mg | (75,001 %) | ||
| Vitamin D | 0.41 μg | (2 %) | ||
| Vitamin E | 9.97 mg | (83 %) | ||
| Vitamin B₁ | 0.59 mg | (59 %) | ||
| Vitamin B₂ | 0.91 mg | (83 %) | ||
| Niacin | 50.86 mg | (424 %) | ||
| Vitamin B₆ | 2.5 mg | (179 %) | ||
| Folate | 177.05 μg | (59 %) | ||
| Pantothenic acid | 5.47 mg | (91 %) | ||
| Biotin | 8.18 μg | (18 %) | ||
| Vitamin B₁₂ | 11.42 μg | (381 %) | ||
| Vitamin C | 15.48 mg | (16 %) | ||
| Potassium | 2,118.5 mg | (53 %) | ||
| Calcium | 455.4 mg | (46 %) | ||
| Magnesium | 234.45 mg | (78 %) | ||
| Iron | 3.95 mg | (26 %) | ||
| Zinc | 8.34 mg | (104 %) | ||
| Saturated fatty acids | 5.49 g | |||
| Cholesterol | 976.88 mg |
Ingredients
- Ingredients
- 600 grams Salmon (with skin)
- 300 King prawn (ready to cook, deveined and peeled down to the tail segment)
- 3 Tbsps olive oil
- salt
- peppers
- 1 Fennel bulb
- 1 Cucumber
- 4 sprigs Dill
- 2 sprigs cilantro
- 2 Tbsps white balsamic vinegar
- 1 tsp lemon juice
Preparation steps
Rinse the salmon and pat dry. Lay the salmon with the skin side down on a baking sheet lined with parchment paper. Rinse the king prawns, pat dry and spread around the salmon. Drizzle 1-2 tablespoons olive oil over the salmon and prawns, season with salt and pepper, and bake in a preheated oven at 120°C (fan: 100°C, gas mark 1) (approximately 250°F) for about 25 minutes.
For the salad, rinse the fennel bulb, trim, cut out the hard stalk, and cut into thin strips. Rinse the cucumber, trim the ends and cut into slices. Rinse the dill and cilantro, shake dry, pluck the leaves and chop. Mix the dill and cilantro with the fennel, cucumber slices, remaining olive oil, white balsamic vinegar and lemon juice. Season with salt and pepper.
Take out the king prawns from the oven after 8-10 minutes and continue baking the salmon. Mix the prawns into the salad and set aside until ready to serve. Season the salad again before serving.
Place the baked salmon on a preheated platter and peel off the skin gently. Arrange the prawn salad on top and serve.
