Guilt-Free Delicacy
Poached Salmon Carpaccio
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
266
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 266 cal. | (13 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 0.5 g | (2 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 9 μg | (15 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8.9 mg | (74 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 1.8 μg | (4 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 342 mg | (9 %) | ||
| Calcium | 42 mg | (4 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 8 mg | |||
| Cholesterol | 43 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams very fresh Salmon (sushi grade)
- 1 Tomato
- 3 Tbsps Dijon mustard (45 grams)
- 2 Tbsps fish stock (from a jar)
- 1 Tbsp honey
- 4 Tbsps olive oil
- 2 sprigs thyme
- 4 tsps Sour cream (40 grams)
- 1 Tbsp Basil pesto (15 grams)
- salt
- peppers
Preparation steps
1.
Cut the salmon fillet into very thin slices and arrange on 4 chilled plates.
2.
Blanch the tomato in hot water, peel, remove seeds, finely dice and spread over the salmon.
3.
For the vinaigrette, mix the mustard with the fish stock, honey and 2 tablespoons of oil. Sprinkle on the fish, then spread the remaining vinaigrette on the plate.
4.
Rinse the thyme, shake dry, pluck the leaves and spread over the fish.
5.
Depending on taste, add about 1 teaspoon of sour cream on each plate and garnish the fish with basil pesto. Season with salt and pepper.
