Marinated Wild Salmon with Ginger and Orange Sauce
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(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
2 d.
Preparation
Calories:
317
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 317 cal. | (15 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 14 g | (56 %) | ||
| Roughage | 3.9 g | (13 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 3.8 μg | (19 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 0.8 μg | (1 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 13.1 mg | (109 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 93 μg | (31 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 3.4 μg | (8 %) | ||
| Vitamin B₁₂ | 3.9 μg | (130 %) | ||
| Vitamin C | 83 mg | (87 %) | ||
| Potassium | 710 mg | (18 %) | ||
| Calcium | 73 mg | (7 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 34 mg | |||
| Cholesterol | 58 mg | |||
| Complete sugar | 29 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
Preparation steps
1.
For the fish: Rinse salmon, pat dry and remove bones with a tweezer, if necessary.
2.
Peel oranges and dice orange peel finely. Rinse and halve chile pepper, remove seeds and ribs and chop finely. Peel and finely grate ginger, combine with salt, sugar, chile pepper and orange peel. Spread 1/3 of mixture in a shallow baking pan. Top with salmon, skin side down, and spread with the remaining mixture. Drizzle with lemon juice and cover with foil. Refrigerate for 2 days. Turn over fish occasionally.
3.
Remove salmon from the marinade and pat dry. If desired, remove skin.
4.
For the sauce: Whisk orange and lime juice with ginger and honey. Slice salmon thinly and serve drizzled with the sauce.
5.
If desired, serve with asparagus tips and lime wedges.
