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cured Salmon with Asian spice rub
(0 votes)
Health Score:
82 / 100
Difficulty:
moderate
Preparation:
20 min.
Preparation
ready in 1 day 20 mins
Calories:
255
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 255 cal. | (12 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 0.3 g | (1 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 3.8 μg | (19 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 0.4 μg | (1 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 12.7 mg | (106 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 60 μg | (20 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 1.7 μg | (4 %) | ||
| Vitamin B₁₂ | 4.1 μg | (137 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 483 mg | (12 %) | ||
| Calcium | 52 mg | (5 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 0.4 mg | (3 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 3.3 g | |||
| Uric acid | 6 mg | |||
| Cholesterol | 62 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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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)
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.
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