Grilled Salmon Salad
Salmon provides not only plenty of protein but also unsaturated fatty acids, which are important for the heart and blood vessels. It also includes various vitamins and minerals. One portion of this dish easily covers your daily requirement of vitamins B6 and B12.
The crispy skin of the salmon fillet tastes great and keeps the fish juicy. If you're watching your calories, you can remove the skin after grilling to save fat.
(Percentage of daily recommendation)
| Calorie | 318 cal. | (15 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 14.6 μg | (24 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 15.5 mg | (129 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 7.2 μg | (16 %) | ||
| Vitamin B₁₂ | 4.5 μg | (150 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 754 mg | (19 %) | ||
| Calcium | 74 mg | (7 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 42 μg | (21 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 256 mg | |||
| Cholesterol | 93 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 4 ozs mixed Lettuce (eg, frisee lettuce, oak leaf, radicchio)
- 4 ozs Cherry tomatoes
- 4 Radish
- 2 Salmon (fillets; each about 5 ounces, with skin)
- salt
- peppers
- 2 Tbsps Red wine vinegar
- 1 tsp grained Mustard
- 1 tsp honey
- 2 Tbsps olive oil
Preparation steps
Rinse lettuces and spin dry the leaves. Tear leaves into bite-sized pieces if necessary.
Rinse cherry tomatoes and cut into quarters. Trim radishes, rinse and cut into thin slices.
Rinse salmon fillets and pat dry with paper towels. Season salmon fillets with salt and pepper.
Heat grill pan and coat with a small amount of oil. Fry the salmon fillets in the pan, skin-side down, for 5-6 minutes over medium heat.
Meanwhile, whisk together 2 tablespoons water, vinegar, mustard, honey and oil in a large bowl. Season with salt and pepper.
Turn the salmon fillets and cook for an additional 1-2 minutes.
Mix tomatoes, radishes and lettuce leaves with the dressing and serve with the salmon fillets.