Fish Vegetable Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 833 cal. | (40 %) | ||
| Protein | 161 g | (164 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 11.3 μg | (57 %) | ||
| Vitamin E | 11.6 mg | (97 %) | ||
| Vitamin K | 29.7 μg | (50 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 34.5 mg | (288 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 120 μg | (40 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 22.8 μg | (51 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 95 mg | (100 %) | ||
| Potassium | 3,387 mg | (85 %) | ||
| Calcium | 165 mg | (17 %) | ||
| Magnesium | 147 mg | (49 %) | ||
| Iron | 9.6 mg | (64 %) | ||
| Iodine | 1,167 μg | (584 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 972 mg | |||
| Cholesterol | 300 mg | |||
| Complete sugar | 5 g |
Ingredients
Preparation steps
Place the cod for 2 days in plenty of cold water and renew the water every day 2 times. Then remove the fish, rinse, pat dry, remove the skin and bones and cut it into 1 cm (approximately 1/2 inch) cubes.
In a pan, pour 1 cm (approximately 1/2 inch) high of water and boil, add the cod, cover and cook for 10 seconds. Then drain and put in a bowl.
Rinse the tomatoes, quarter, remove seeds and cut into small cubes. Peel the cucumber, cut in half lengthwise, scrape out the seeds and cut the cucumber into small cubes. Rinse the peppers, remove the seeds, trim and also dice. Peel and finely chop onion. Coarsely chop the olives.
Mix everything with the capers, lemon juice, caper juice, some splashes of hot sauce and oil and let marinate for 2 hours. Cover in the refrigerator. To serve, sprinkle with cilantro leaves.
