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.
