Gravlax with Mustard Cream Sauce

and Zucchini Salad
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Gravlax with Mustard Cream Sauce
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Health Score:
73 / 100
Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
ready in 1 d 45 min.
Ready in
Calories:
193
calories
Calories

Healthy, because

Even smarter

Nutritional values

This is a great dish for dieters, as it's low carb and low calorie thanks to the substitution of zucchini noodles but filled with lean protein from the gravalax.

This light yet satiating dish makes a perfect lunch or light dinner.

1 serving contains
(Percentage of daily recommendation)
Calorie193 cal.(9 %)
Protein11 g(11 %)
Fat13 g(11 %)
Carbohydrates7 g(5 %)
Sugar added5 g(20 %)
Roughage0.8 g(3 %)
Vitamin A0.1 mg(13 %)
Vitamin D1.6 μg(8 %)
Vitamin E2.1 mg(18 %)
Vitamin K8.5 μg(14 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin6.9 mg(58 %)
Vitamin B₆0.3 mg(21 %)
Folate30 μg(10 %)
Pantothenic acid0.2 mg(3 %)
Biotin2.3 μg(5 %)
Vitamin B₁₂1.7 μg(57 %)
Vitamin C10 mg(11 %)
Potassium286 mg(7 %)
Calcium52 mg(5 %)
Magnesium38 mg(13 %)
Iron1.3 mg(9 %)
Iodine4 μg(2 %)
Zinc0.3 mg(4 %)
Saturated fatty acids3.1 g
Uric acid16 mg
Cholesterol33 mg
Complete sugar7 g

Ingredients

for
6
For the gravlax
2 portions thin pieces of Salmon (tail end, with skin, 8 ounces each)
1 Juniper berries
5 tsps salt
1 tsp freshly ground peppers
3 tsps sugar
1 bunch Basil
For the Mustard Cream
2 Tbsps sweet Mustard
3 Tbsps Dijon mustard
1 Tbsp Mayonnaise
salt
peppers
lemon juice (as desired)
For the Zucchini Salad
1 large Zucchini
2 Tbsps olive oil
1 Tbsp Basil pesto
Basil (for garnish)
How healthy are the main ingredients?
SalmonMustardsugarBasilMayonnaiseolive oil

Preparation steps

1.

For the salmon, rinse the fish and pat dry. Finely crush the juniper and salt in a mortar and pestle. Stir in the pepper and sugar. Place a salmon fillet with the skin side down into a dish. Cover the salmon fillet with the mixture of spices. Rinse basil, shake dry, pluck the leaves and finely chop. Sprinkle the basil over the salmon. 

2.

Place the second salmon fillet over the first with the skin side up. Wrap with foil, place a bowl on top of foil and weight with a heavy can. Refrigerator for 24 hours.

3.

For the mustard cream, stir both mustards and mayonnaise together. Season with salt, pepper and lemon juice.

4.

For the zucchini salad, rinse, trim and cut the zucchini into very fine strips. Heat olive oil in a nonstick skillet. Saute the zucchini briefly. Add basil pesto and stir to combine.

5.

Pat dry the salmon and cut into thin slices. Serve along with a dollop of mustard cream and zucchini. Garnish with basil before serving.