Grilled Salmon with Cucumber and Watercress
(1 vote)
(1 vote)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
316
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 316 cal. | (15 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 4.8 μg | (24 %) | ||
| Vitamin E | 6.8 mg | (57 %) | ||
| Vitamin K | 116.6 μg | (194 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 16.6 mg | (138 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 106 μg | (35 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 1.9 μg | (4 %) | ||
| Vitamin B₁₂ | 4.9 μg | (163 %) | ||
| Vitamin C | 65 mg | (68 %) | ||
| Potassium | 917 mg | (23 %) | ||
| Calcium | 103 mg | (10 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 34 mg | |||
| Cholesterol | 73 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 2 Salmon (skin-on)
- ½ Cucumber
- 2 lemons (organic)
- 2 handfuls Watercress
- 1 Tbsp vegetable oil
- 1 tsp Mustard
- salt
- freshly ground peppers
Preparation steps
1.
Rinse the lemons, finely grate a little lemon zest and then squeeze the juice. Sprinkle the fish fillets with 1/2 of the lemon juice and season with salt and pepper. Rinse the watercress, trim and shake dry.
2.
Rinse the cucumber and thinly slice lengthwise. Arrange the cucumber slices, side by side, on a serving plate and season with salt and pepper. Whisk the oil, mustard and remaining lemon juice together and then drizzle over the cucumbers. Grill the salmon fillets, skin-side down, for 1 minute then flip over and cook for another 4 minutes. Arrange over the cucumbers with the watercress and sprinkle with lemon zest to serve.
