Cured Salmon with Asian Spice Rub

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Cured Salmon with Asian Spice Rub
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Health Score:
82 / 100
Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 1 d 20 min.
Ready in
Calories:
255
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie255 cal.(12 %)
Protein22 g(22 %)
Fat13 g(11 %)
Carbohydrates12 g(8 %)
Sugar added10 g(40 %)
Roughage0.3 g(1 %)
Vitamin A0 mg(0 %)
Vitamin D3.8 μg(19 %)
Vitamin E2.5 mg(21 %)
Vitamin K0.4 μg(1 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.4 mg(36 %)
Niacin12.7 mg(106 %)
Vitamin B₆0.6 mg(43 %)
Folate60 μg(20 %)
Pantothenic acid0.2 mg(3 %)
Biotin1.7 μg(4 %)
Vitamin B₁₂4.1 μg(137 %)
Vitamin C9 mg(9 %)
Potassium483 mg(12 %)
Calcium52 mg(5 %)
Magnesium31 mg(10 %)
Iron0.4 mg(3 %)
Iodine6 μg(3 %)
Zinc0.2 mg(3 %)
Saturated fatty acids3.3 g
Uric acid6 mg
Cholesterol62 mg
Complete sugar12 g

Ingredients

for
4
Ingredients
400 grams Salmon (ready to cook boned and skinned)
2 sprigs Lemongrass
1 chili pepper
1 organic Lime
1 Tbsp freshly chopped Thai basil
1 tsp Coriander
2 Tbsps coarse Sea salt
2 Tbsps cane sugar
For the dip
150 grams Yogurt (0.1% fat)
1 tsp Wasabi (in a tube)
How healthy are the main ingredients?
SalmonLime

Preparation steps

1.

Wash salmon and pat dry.

2.

Remove tough outer leaves of lemongrass. Thinly slice lemongrass crosswise. Rinse chile, remove seeds and ribs, and cut into thin strips. Finely grate lime zest. Finely chop basil. Coarsely grind coriander seeds in a mortar and pestle. Mix coriander together with the salt, sugar, lemongrass, lime zest and basil. Line a long, shallow pan (roughly the size of the salmon fillet) with plastic wrap. Spread half of spice rub in it. Lay salmon on top and coat with remaining spice rub. Cover with foil and let cure 1-1.5 days in the refrigerator.

3.

For the dip, mix yogurt with wasabi until smooth.

4.

Remove the salmon, brush off spices, pat dry and cut into thin slices. Serve with dipping sauce.