Grilled Salmon with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 438 cal. | (21 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 7.3 g | (24 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 4.8 μg | (24 %) | ||
| Vitamin E | 6.3 mg | (53 %) | ||
| Vitamin K | 26.2 μg | (44 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 19.2 mg | (160 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 159 μg | (53 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 9.2 μg | (20 %) | ||
| Vitamin B₁₂ | 4.9 μg | (163 %) | ||
| Vitamin C | 156 mg | (164 %) | ||
| Potassium | 1,117 mg | (28 %) | ||
| Calcium | 54 mg | (5 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Uric acid | 136 mg | |||
| Cholesterol | 73 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 2 red chili peppers
- 1 tsp brown sugar
- 4 Tbsps soy sauce
- 1 lemon (juiced)
- 4 Tbsps light sesame oil
- 4 Salmon (about 160 grams each)
- 2 red onions
- 2 Bell pepper (yellow and orange)
- 200 grams Snow peas
- 150 grams Baby corn cob
- 1 Zucchini
Preparation steps
For the marinade, rinse the chile peppers, cut in half, trim and cut into strips. Stir into the sugar along with 4-5 tablespoons of soy sauce, the lemon juice and 2 tablespoons of oil.
Rinse the salmon, pat dry and flatten slightly. Pour the marinade over the top, cover and leave to marinate in the refrigerator for about 2 hours.
Meanwhile, peel and halve the onions and cut into strips. Rinse, halve and trim the bell peppers and also cut into strips. Rinse and peel the snow peas. Rinse the baby corn and drain well. Rinse, trim and slice the zucchini.
Sauté the vegetables in some oil for about 10 minutes while stirring. Season with soy sauce.
Remove the salmon from the marinade and cook in a grill pan for 4-5 minutes on each side until golden brown.
Arrange the vegetables on plates and serve with the fish on top.
