Potato and Salmon Salad
Potato and salmon salad - Strong fish and delicious potatoes - perfect combination!
Nutritional values
(Percentage of daily recommendation)
| Calorie | 340 cal. | (16 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.4 g | (8 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.6 μg | (13 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 11.3 mg | (94 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 117 μg | (39 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 4.1 μg | (9 %) | ||
| Vitamin B₁₂ | 2.7 μg | (90 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 1,051 mg | (26 %) | ||
| Calcium | 85 mg | (9 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 47 mg | |||
| Cholesterol | 48 mg |
Ingredients
- Ingredients
- 800 grams small, waxy potatoes
- salt
- 250 grams Baby spinach
- 2 stalks Dill
- 400 grams Salmon
- peppers
- 1 Tbsp sunflower oil
- 3 Tbsps lemon juice
- 4 Tbsps White vinegar
- 4 Tbsps olive oil
- 1 tsp spicy Mustard
- 60 milliliters Vegetable broth
- 1 pinch sugar
- 6 Tbsps Sour cream
Preparation steps
Rinse potatoes and cook in salted water for about 25 minutes. Drain and let water evaporate. Peel and halve or quarter, depending on size.
While potatoes are cooking, rinse spinach and spin dry. Rinse dill, shake dry and chop.
Rinse salmon under cold water, pat dry and season with salt and pepper.
Heat sunflower oil in a pan. Cook salmon on medium heat for about 5-6 minutes per side.
Drizzle salmon with 2 tablespoons of lemon juice, remove from pan and cut into bite-sized pieces.
Mix vinegar, olive oil, remaining lemon juice, mustard and season with salt, pepper and 1 pinch of sugar. Toss with potatoes.
Add spinach, dill and salmon to potatoes and mix well. Place salad into 6 bowls and garnish each with 1 tablespoon of sour cream. Serve.
