Rice and Crispy Salmon with Turmeric Dressing
Rice and crispy salmon with turmeric dressing - Colorful bowl full of cell protectors
Healthy, because
Even smarter
Nutritional values
Purple vegetables like beet and red cabbage are rich in healthy pigments. The so-called anthocyanins strengthen the heart, protect cells and can even prevent the development of cancer.
For even more filling fiber, use a wild rice blend that contains whole grain rice instead of white rice.
(Percentage of daily recommendation)
| Calorie | 712 cal. | (34 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 55 g | (37 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7.2 g | (24 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 4.9 μg | (25 %) | ||
| Vitamin E | 6.2 mg | (52 %) | ||
| Vitamin K | 25.8 μg | (43 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 19.5 mg | (163 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 218 μg | (73 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 6.2 μg | (14 %) | ||
| Vitamin B₁₂ | 5.1 μg | (170 %) | ||
| Vitamin C | 59 mg | (62 %) | ||
| Potassium | 1,443 mg | (36 %) | ||
| Calcium | 145 mg | (15 %) | ||
| Magnesium | 111 mg | (37 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 9.7 g | |||
| Uric acid | 115 mg | |||
| Cholesterol | 91 mg | |||
| Complete sugar | 17 g |
Ingredients
- Ingredients
- 2 Eggplant
- salt
- 10 ozs beets
- 10 ozs Red cabbage
- 6 Tbsps Rice vinegar
- 6 Tbsps Peanut oil
- 1 tsp coconut sugar
- peppers
- 2 garlic cloves
- 7 ozs Greek yogurt
- ½ tsp ground Turmeric
- 7 ozs basmati wild rice mix
- 4 salmon fillets (with skin)
- 1 Tbsp olive oil
- coarse Sea salt
- 2 tsps black Sesame seeds
Preparation steps
Eggplants clean, wash and cut lengthwise into thin slices. Salt and let stand for 20 minutes. Then pat dry.
Meanwhile, peel beet and cut into fine strips. Clean red cabbage, remove stalk, cut cabbage into fine strips. Mix beet and cabbage separately each with 3 tbsp. vinegar, 3 tbsp. peanut oil and 1⁄2 tsp. coconut blossom sugar. Season with salt and pepper and let stand for 30 minutes.
Meanwhile, for the dressing, peel and chop garlic, mix with yogurt and turmeric and season with salt and pepper.
Meanwhile, put rice in a pot with double the amount of cold salted water, stir once. Bring to a boil and simmer over medium heat for 16-18 minutes. Then remove from heat, loosen rice and let cool for 10 minutes.
Rinse salmon fillets, pat dry, season with salt and pepper, and place skin side up on a baking sheet lined with parchment paper. Brush with 1⁄2 tsp olive oil. Grill salmon in preheated oven with grill function at about 220 °C / 425 ˚F for approx. 10 minutes.
Thinly coat eggplant with remaining oil and fry in a hot grill pan for 5 minutes on both sides over medium heat.
Arrange rice in deep plates and arrange red cabbage and beet on top. Add salmon and eggplant, top with dressing and sprinkle with coarse sea salt and black sesame seeds.
