Lime Cured Salmon
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
230
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 230 cal. | (11 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 1 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.5 g | (2 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 54 μg | (90 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 10.5 mg | (88 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 4.7 μg | (10 %) | ||
| Vitamin B₁₂ | 4.2 μg | (140 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 608 mg | (15 %) | ||
| Calcium | 37 mg | (4 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 383 mg | |||
| Cholesterol | 84 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2.333 cups fresh, skinned Salmon fillet (very finely diced)
- 2 sprigs Dill (finely chopped, reserving the tips for garnish)
- 1 shallot (finely chopped)
- ½ unwaxed Lime (juiced and zest finely grated)
- 4 Tbsps grapeseed oil
- 2 handfuls young Beet Greens
- crushed Red pepper flakes (ground)
Preparation steps
1.
Mix the salmon with the dill, shallot, lime zest, lime juice and 2 tbsp oil and season to taste with sea salt and ground black pepper.
2.
Place four chef's rings on plates and spoon 1/4 of the mixture into each, pressing down flat. Remove the rings. Drizzle over the remaining oil and arrange the beetroot leaves to one side.
3.
Sprinkle with a little sea salt and with chilli flakes. Garnish with the dill tips and with some colourful crisps if desired. Serve immediately.
