Grilled Salmon with Mexican Salad
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 41 min.
Ready in
Calories:
535
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 535 cal. | (25 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 6 g | (20 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 4.8 μg | (24 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 16.4 μg | (27 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 20.1 mg | (168 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 142 μg | (47 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 7.4 μg | (16 %) | ||
| Vitamin B₁₂ | 4.9 μg | (163 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 1,168 mg | (29 %) | ||
| Calcium | 51 mg | (5 %) | ||
| Magnesium | 103 mg | (34 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 5.4 g | |||
| Uric acid | 89 mg | |||
| Cholesterol | 73 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 600 grams Broad bean
- salt
- 1 sm can Corn (Drained, 150 grams)
- 1 Red onion
- 1 Tbsp finely chopped parsley
- 3 Tbsps White vinegar
- 1 Tbsp lemon juice
- 6 Tbsps olive oil
- freshly ground peppers
- sugar
- 4 Salmon (each about 150 grams)
- fresh mint (for garnish)
- Lemon wedge
Preparation steps
1.
Blanch beans for 2-3 minutes in boiling salted water. Drain, rinse with cold water and drain again. Drain corn in a sieve. Peel onion, cut in half and thinly slice. Add beans, corn, onion and parsley to a bowl and mix with vinegar, lemon juice and 4 tablespoons of oil. Season with salt, pepper and a pinch of sugar.
2.
Rinse salmon and pat dry. Brush with remaining oil and grill for 6-8 minutes in an aluminum pan on a hot grill. Season with salt and pepper. Spread bean salad on plates and top with salmon. Garnish with mint and serve with lemon wedges.
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