Gravlax with Mustard Cream Sauce
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.
(Percentage of daily recommendation)
| Calorie | 193 cal. | (9 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 0.8 g | (3 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 8.5 μg | (14 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 2.3 μg | (5 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 286 mg | (7 %) | ||
| Calcium | 52 mg | (5 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 16 mg | |||
| Cholesterol | 33 mg | |||
| Complete sugar | 7 g |
Ingredients
- 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)
Preparation steps
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.
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.
For the mustard cream, stir both mustards and mayonnaise together. Season with salt, pepper and lemon juice.
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.
Pat dry the salmon and cut into thin slices. Serve along with a dollop of mustard cream and zucchini. Garnish with basil before serving.
