Cucumber and Salmon Appetizers with Avocado
(2 votes)
(2 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
302
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 302 cal. | (14 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.8 g | (16 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 23.6 μg | (39 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9.1 mg | (76 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 1.8 μg | (4 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 899 mg | (22 %) | ||
| Calcium | 28 mg | (3 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 12 mg | |||
| Cholesterol | 36 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 250 grams Salmon (without skin)
- 4 Tbsps Teriyaki sauce
- 2 ripe Avocados
- 1 Tbsp lemon juice
- 100 grams Cucumber
- 2 Tbsps sesame oil
- colorful peppers (freshly ground)
- Cress (or sprouts for garnish)
Preparation steps
1.
Rinse salmon fillet, pat dry and cut into 3 x 3 cm (approximately 1 x 1 inch) pieces and sprinkle with the teriyaki sauce. Cover and marinate 30 minutes in the refrigerator.
2.
Cut avocados in half, remove pits, scoop out the flesh with a melon baller and drizzle with lemon juice. Peel cucumber and cut into 1 cm (approximately 1/2 inch) thick slices.
3.
Heat the oil in a pan and fry salmon cubes on all sides for 2-3 minutes.
4.
To serve, arrange an avocado sphere and a piece of fish on cucumber slices. Serve with freshly ground pepper and garnish with watercress.
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