Chopped Salmon and Pulse Salad
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
270
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 270 cal. | (13 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 3.4 μg | (17 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 32.5 μg | (54 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 13.2 mg | (110 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 95 μg | (32 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 3.2 μg | (7 %) | ||
| Vitamin B₁₂ | 3.5 μg | (117 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 631 mg | (16 %) | ||
| Calcium | 29 mg | (3 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 39 mg | |||
| Cholesterol | 52 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 Tbsp olive oil
- 1 shallot (finely chopped)
- 1 cup Black Lentils (rinsed)
- 2 cups low-sodium vegetable stock
- 1 Passion fruit (halved)
- 1 ½ cups smoked Salmon (diced)
- 1 Lime
- salt
- freshly ground Black pepper
Preparation steps
1.
Heat the oil in a large saucepan set over a medium heat until hot. Add the shallots and lentils, stirring well, and cook for 3 minutes.
2.
Cover with the stock, stir well, and bring to the steady simmer over an increased heat. Once simmering, reduce the heat slightly and cook steadily for 25 - 35 minutes until the lentils have absorbed the liquid and are tender.
3.
Scoop out the passionfruit pulp from the halves, stirring it through the lentils along with the salmon.
4.
Grate in a little fresh lime zest and adjust the seasoning to taste with a little salt and pepper.
5.
Halve the lime and serve as a garnish alongside the braised lentils and salmon.
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