Raw Salmon with Vegetables and Truffle Butter

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Raw Salmon with Vegetables and Truffle Butter
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Health Score:
8,2 / 10
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr
Ready in
Calories:
303
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie303 kcal(14 %)
Protein14 g(14 %)
Fat26 g(22 %)
Carbohydrates3 g(2 %)
Sugar added0 g(0 %)
Roughage2.8 g(9 %)
Vitamin A0.4 mg(50 %)
Vitamin D2.6 μg(13 %)
Vitamin E7.6 mg(63 %)
Vitamin K46.7 μg(78 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin8.5 mg(71 %)
Vitamin B₆0.4 mg(29 %)
Folate68 μg(23 %)
Pantothenic acid0.3 mg(5 %)
Biotin2.4 μg(5 %)
Vitamin B₁₂2.4 μg(80 %)
Vitamin C7 mg(7 %)
Potassium531 mg(13 %)
Calcium26 mg(3 %)
Magnesium26 mg(9 %)
Iron0.6 mg(4 %)
Iodine7 μg(4 %)
Zinc0.3 mg(4 %)
Saturated fatty acids9.2 g
Uric acid17 mg
Cholesterol64 mg
Complete sugar3 g

Ingredients

for
8
Ingredients
1 Oak leaf lettuce
3 Tbsps White vinegar
salt
freshly ground pepper
7 Tbsps vegetable oil
500 grams Salmon
150 grams carrots
200 grams Celery root
1 fresh black Truffle (About 25 grams)
3 Tbsps lemon juice
100 grams butter
1 pinch sugar
How healthy are the main ingredients?
Salmoncarrotsugarsalt

Preparation steps

1.

Remove outer leaves from the cabbage generously and only use heart leaves. Rinse and spin dry heart leaves, tear into smaller pieces.  

2.

Whisk vinegar with oil and season with salt and pepper.  

3.

Cut salmon fillets lengthwise and remove gray layer of fat on the top. Remove bones with tweezers. Place salmon on a board and freeze for 25 minutes.

4.

Peel carrots and celery, rinse and dice finely. Clean truffles and chop very finely. Cut salmon crosswise into thin slices. Drizzle salmon with 2 tablespoons of lemon juice and season with a little salt. Arrange salmon slices on plates. Melt butter in a nonstick pan and saute carrots and celery for 5 minutes. Toss lettuce with the vinaigrette and arrange on plates. Add truffles to vegetable pan and saute for 1 minute. Season with the rest of lemon juice, sugar and add 4 tablespoons of water. Spread vegetables and truffle butter over salad and salmon and serve.