Potato and Salmon Salad with Dill
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
447
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 447 cal. | (21 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 4.8 μg | (24 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 68.5 μg | (114 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 19.5 mg | (163 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 123 μg | (41 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 3.1 μg | (7 %) | ||
| Vitamin B₁₂ | 5 μg | (167 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 1,503 mg | (38 %) | ||
| Calcium | 75 mg | (8 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 5.4 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 84 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 800 grams waxy potatoes
- 500 grams Salmon
- 100 milliliters dry white wine
- 1 bay leaf
- salt
- freshly ground peppers
- 200 grams Lettuce (such as iceberg lettuce)
- 100 grams Yogurt (0.1% fat)
- 2 Tbsps Crème fraiche
- 2 Tbsps freshly chopped Fresh herbs (such as dill and chives)
- 2 Tbsps white balsamic vinegar
- 2 Tbsps lemon juice
Preparation steps
1.
Scrub potatoes thoroughly and cook in a pot of boiling salted water until knife-tender, about 30 minutes. Drain and rinse in cold water, then drain again. Rinse salmon and pat dry. Boil white wine in a pot with bay leaf. Season salmon with salt and pepper and cook about 8 minutes in a steamer. Remove, let cool and pull apart.
2.
Rinse lettuce, trim and cut or tear into strips. Mix yogurt in a bowl with creme fraiche, herbs, balsamic vinegar and 3-4 tablespoons of water and season with lemon juice, salt and pepper.
3.
Peel potatoes, let evaporate and dice. Mix potatoes with salad dressing and salmon and season to taste. Serve with lettuce leaves.
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