Bok Choy Salad with Salmon
Bok Choy Salad with Salmon - Healthy filling salad with tender salmon
Healthy, because
Even smarter
Nutritional values
Pure relaxation: The amino acid tryptophan is found in quinoa is abundant. It is needed by the brain to produce the happiness hormone serotonin. Pomegranates are particularly rich in flavonoids and polyphenols. They have antioxidant, anti-inflammatory, and positive effects on the cardiovascular system.
To enjoy this bok choy salad in a vegetarian or vegan version simply replace the salmon with halloumi or tofu (e.g. smoked tofu).
(Percentage of daily recommendation)
| Calorie | 405 cal. | (19 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 3.3 μg | (17 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 7.5 μg | (13 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 12 mg | (100 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 2.5 μg | (6 %) | ||
| Vitamin B₁₂ | 3.4 μg | (113 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 642 mg | (16 %) | ||
| Calcium | 20 mg | (2 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 4.1 g | |||
| Uric acid | 28 mg | |||
| Cholesterol | 51 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 12 ozs salmon fillets
- 5 Tbsps olive oil
- salt
- peppers
- 2 ¾ ozs Quinoa
- 12 ozs Bok Choy
- 2 red onions
- ½ pomegranate
- 1 handful fresh Dill
- 2 Tbsps lemon juice
Preparation steps
Rinse salmon fillet, dab dry, place in a baking dish, and brush with 1 tbsp. oil and season with salt and pepper. Cook salmon in preheated oven at 180 °C / 350 °F for approx. 15 minutes.
Meanwhile, rinse quinoa with water, cook with 2.5 times the amount of salted water until al dente, about 15 minutes; then let cool for 5 minutes.
Along the way, clean bok choy, wash and cut crosswise into strips. Peel onions, halve, and cut into strips. Remove the seeds from the pomegranate. Wash dill, shake dry, and pluck into small pieces. Also, break the salmon fillet into smaller pieces.
Carefully mix all prepared ingredients with lemon juice and remaining oil and season the salad with salt and pepper.
