Lemon Salmon with Romanesco and Salsa
Nutritional values
(Percentage of daily recommendation)
| Calorie | 364 cal. | (17 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.8 g | (19 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 4.8 μg | (24 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 79.9 μg | (133 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 18.1 mg | (151 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 160 μg | (53 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 3.3 μg | (7 %) | ||
| Vitamin B₁₂ | 4.9 μg | (163 %) | ||
| Vitamin C | 122 mg | (128 %) | ||
| Potassium | 1,085 mg | (27 %) | ||
| Calcium | 89 mg | (9 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 4.3 g | |||
| Uric acid | 89 mg | |||
| Cholesterol | 75 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 1 handful parsley
- 1 handful Lemon balm
- 1 shallot
- 2 lemons
- 1 tsp Caper
- 1 tsp honey
- salt
- freshly ground peppers
- 2 Tbsps slivered almonds (for garnish)
- 600 grams Romanesco broccoli
- 4 Salmon (each 150 grams, with skin)
- 2 Tbsps Canola oil
- 1 Tbsp freshly grated Parmesan (for garnish)
Preparation steps
Rinse parsley and lemon balm and shake dry. Pluck leaves from stems and chop finely. Peel shallot and chop finely. Cut a lemon in half and squeeze juice from lemon. Peel second lemon with a sharp knife so that white skin is complete removed. Cut out fruit segments from lemon, dice into small pieces and collect resulting juices. Mix chopped herbs, shallot, lemon juice and lemon fruit in a bowl. Finely chop capers, add to the bowl, mix and season to taste with honey, salt and pepper.
Toast almonds in a dry frying pan until light brown, then remove and allow to cool.
Rinse romanesco broccoli, divide into florets and cook in a pot of boiling salted water for 4-6 minutes until al dente.
Rinse fish fillets, pat dry and season with salt and pepper. Heat oil in a frying pan, sear fish on the skin side for 2-3 minutes. Then reduce the temperature, turn fish over and cook for about 2 minutes until done.
Serve fish with Romanesco and salsa. Serve garnished with almonds and Parmesan.
