Pink Fish with Green Leaves and Orange

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Pink Fish with Green Leaves and Orange
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
458
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie458 kcal(22 %)
Protein38.91 g(40 %)
Fat22.72 g(20 %)
Carbohydrates24.64 g(16 %)
Sugar added12.57 g(50 %)
Roughage2.61 g(9 %)
Vitamin A116.45 mg(14,556 %)
Vitamin D0 μg(0 %)
Vitamin E0.18 mg(2 %)
Vitamin B₁0.49 mg(49 %)
Vitamin B₂0.77 mg(70 %)
Niacin22.49 mg(187 %)
Vitamin B₆1.46 mg(104 %)
Folate72.64 μg(24 %)
Pantothenic acid3.1 mg(52 %)
Biotin8.42 μg(19 %)
Vitamin B₁₂4.54 μg(151 %)
Vitamin C55.27 mg(58 %)
Potassium1,112.77 mg(28 %)
Calcium69.25 mg(7 %)
Magnesium64.89 mg(22 %)
Iron2.2 mg(15 %)
Zinc1.29 mg(16 %)
Saturated fatty acids3.01 g
Cholesterol105.67 mg

Ingredients

for
4
Ingredients
21 ounces Salmon fillet (skinned and boned)
3 Oranges
¼ cup caster sugar
1 Lettuce (torn into pieces)
3 tablespoons sunflower oil
flat-leaf parsley
Rock salt
freshly ground peppers
How healthy are the main ingredients?
Orangeparsley

Preparation steps

1.
Cut the salmon fillet into long slices. Set aside.
2.
Peel one orange and slice the peel finely into strips. Blanch the zest 3 times in boiling water for one minute.
3.
Add the sugar and 50 ml of water to a saucepan. Stir until the sugar dissolves. Bring to the boil, add the blanched zest and cook for 5 minutes. Remove from the heat and set aside to cool.
4.
Peel the remaining oranges and segment them, cutting through and around the membrane to release them. Work over a bowl to catch an orange juice.
5.
Add the orange segments to the lettuce, divided between bowls.
6.
Heat a tablespoon of oil in a frying pan. Brown the slices of salmon on both sides for about 2 minutes. Season with salt and pepper as they cook.
7.
Add to the salad.
8.
Whisk the remaining oil with the orange juice and plenty of seasoning. Pour the dressing over the salad and serve immediately, decorated with parsley.
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