Potato and Bean Salad with Salmon
Nutritional values
(Percentage of daily recommendation)
| Calorie | 505 cal. | (24 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 5.8 μg | (29 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 102.6 μg | (171 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 20.3 mg | (169 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 171 μg | (57 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 9.6 μg | (21 %) | ||
| Vitamin B₁₂ | 4.9 μg | (163 %) | ||
| Vitamin C | 68 mg | (72 %) | ||
| Potassium | 1,523 mg | (38 %) | ||
| Calcium | 79 mg | (8 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 5.3 g | |||
| Uric acid | 75 mg | |||
| Cholesterol | 73 mg | |||
| Complete sugar | 6 g |
Preparation steps
For the salad: rinse beans, pinch back ends and blanch in boiling salted water for about 8 minutes, drain and rinse in cold water, drain well. Rinse and spin dry lettuce, tear into bite-sized pieces. Scrub potatoes and cook in salted water for about 30 minutes or until tender. Drain well.
Cut salmon in serving pieces, sprinkle with lemon juice and season with salt and pepper. Place salmon in a steamer. Heat about 1.5 cm (approximately 1/2 inch) of water in a pan and bring to a boil. Place steam basket on top and cook fish for about 8 minutes.
Cut potatoes into wedges. Combine all salad ingredients in a large bowl.
For the vinaigrette: heat 2 tablespoons of olive oil in a pan and saute garlic cloves for a few minutes, cool. Combine all remaining vinaigrette ingredients with garlic and oil. Toss salad with the vinaigrette and arrange on plates. Garnish with dill and serve.
