Gravlax Skewers
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
2 d.
Preparation
Calories:
106
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 106 cal. | (5 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 17 g | (68 %) | ||
| Roughage | 0.5 g | (2 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 18.4 μg | (31 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 14 μg | (5 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Biotin | 0.1 μg | (0 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 112 mg | (3 %) | ||
| Calcium | 21 mg | (2 %) | ||
| Magnesium | 6 mg | (2 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.1 mg | (1 %) | ||
| Saturated fatty acids | 0.4 g | |||
| Uric acid | 3 mg | |||
| Cholesterol | 6 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- pickling
- 2 bunches Dill
- 1 bunch parsley
- 2 tsps grated Lemon peel
- 2 Tbsps white peppercorns
- 2 Tbsps yellow Mustard seed
- 150 grams coarse Sea salt
- 1 tsp crushed Juniper berries
- 100 grams sugar
- ½ fresh Salmon (with skin 600 g)
- 1 Tbsp sunflower oil
- to serve
- fennel seeds
Preparation steps
1.
Rinse the herbs, shake dry and chop finely. Transfer to a bowl with with the spices and mix to combine.
2.
Spread half of the mixture on the bottom of a flat, form the same size as the salmon. Place the salmon skin-side down and spread the remaining mixture over. Cover with foil and refrigerate 1 - 2 days, turning the salmon over occasionally.
3.
Remove the salmon from the pickling mixture and rinse under cold running water several minutes. Pat dry with paper towels. Cut the salmon into 2 cm (approximately 3/4-inch) thick slices. Place the fennel seeds in a bowl and dredge the salmon slices on one side in the fennel. Then cut the slices of salmon into 2cm (approximately 3/4-inch) cubes and place on a serving plate. Serve with skewers.
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
