Marinated Salmon
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 1 d 25 min.
Ready in
Calories:
307
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 307 cal. | (15 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 20 g | (80 %) | ||
| Roughage | 0.1 g | (0 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 4.8 μg | (24 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 0 μg | (0 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 15.5 mg | (129 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Biotin | 0 μg | (0 %) | ||
| Vitamin B₁₂ | 4.9 μg | (163 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 505 mg | (13 %) | ||
| Calcium | 4 mg | (0 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 0.4 mg | (3 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0 mg | (0 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 0 mg | |||
| Cholesterol | 73 mg | |||
| Complete sugar | 20 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 tsp Juniper berries
- 1 tsp Coriander
- 1 tsp peppercorns
- 4 Tbsps sugar
- 1 tsp fennel seeds
- 6 Tbsps Sea salt
- 500 grams Salmon (skin-on)
- 3 sprigs Dill
Preparation steps
1.
Crush the juniper berries, coriander, and the peppercorns in a mortar. Transfer to a bowl and mix with the sugar, fennel, and salt. Spread 1-2 tablespoons of the spice mixture into a flat shape.
2.
Rinse the salmon, pat dry, and place the salmon skin side down onto the spice mixture. Coat the rest of the salmon with the remaining spice mixture. Wrap the salmon with plastic wrap, and seal well. Let infuse in the refrigerator for 24-36 hours.
3.
Rinse and dry the dill. Remove the leaves and finely chop. Remove the salmon from the spice mixture, rinse well, and pat dry. Thinly slice, and arrange the slices on chilled plates. Sprinkle with the dill and serve.
