Flaked Fish and Herb Salad

Name: Flaked Fish and Herb Salad
Total time: 1 h
Yield: 4
Ingredients: 4.667 cups small, waxy potatoes; 18 ounces fresh Salmon fillet (skinned, ready to cook, cut into four equal pieces); lemon juice; vegetable oil; 0.875 cup natural Yogurt; 1 teaspoon hot Mustard; 2 tablespoons salad cream; 2 tablespoons fresh Dill (chopped); 1 bunch young Spinach

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Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

ready in 1 hr

Ready in

Calories:

418

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	418 kcal	(20 %)
Protein	40.36 g	(41 %)
Fat	15.04 g	(13 %)
Carbohydrates	34.58 g	(23 %)
Sugar added	0 g	(0 %)
Roughage	4.49 g	(15 %)

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more nutritional values

Vitamin A	461.8 mg	(57,725 %)
Vitamin D	0.12 μg	(1 %)
Vitamin E	0.94 mg	(8 %)
Vitamin B₁	0.55 mg	(55 %)
Vitamin B₂	0.86 mg	(78 %)
Niacin	21.47 mg	(179 %)
Vitamin B₆	1.55 mg	(111 %)
Folate	148.25 μg	(49 %)
Pantothenic acid	2.52 mg	(42 %)
Biotin	6.53 μg	(15 %)
Vitamin B₁₂	4.1 μg	(137 %)
Vitamin C	44.25 mg	(47 %)
Potassium	1,974.76 mg	(49 %)
Calcium	156.49 mg	(16 %)
Magnesium	110.06 mg	(37 %)
Iron	3.77 mg	(25 %)
Iodine	1.97 μg	(1 %)
Zinc	1.65 mg	(21 %)
Saturated fatty acids	4.45 g
Cholesterol	103.43 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

servings

Ingredients: 4 ⅔ cups
small, waxy potatoes; 18 ounces
fresh Salmon fillet (skinned, ready to cook, cut into four equal pieces); lemon juice; vegetable oil; ⅞ cup
natural Yogurt; 1 teaspoon
hot Mustard; 2 tablespoons
salad cream; 2 tablespoons
fresh Dill (chopped); 1 bunch
young Spinach

How healthy are the main ingredients?

Spinach

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Preparation steps

Cook the potatoes in boiling, salted water for around 25 min until fork-tender.

Season the fish with salt and ground black pepper. Drizzle with lemon juice and place in a oiled steamer insert.

Boil some water in a pot, add the steamer insert, cover with a lid and cook the fish for around 8 min.

Mix together the yogurt, mustard, salad cream and 1 tsp dill. Season with salt, ground black pepper and a dash of lemon juice.

Drain the potatoes, leave to cool a little and cut into bite-sized pieces. Roughly chopped the fish and mix together with the potatoes, dressing and the spinach. Season to taste.

Arrange on plates and serve garnished with the remaining dill.