Salad with Mushrooms and Salmon
Nutritional values
(Percentage of daily recommendation)
| Calorie | 277 cal. | (13 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 4.1 μg | (21 %) | ||
| Vitamin E | 6.9 mg | (58 %) | ||
| Vitamin K | 150.4 μg | (251 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 14.2 mg | (118 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 159 μg | (53 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 14.1 μg | (31 %) | ||
| Vitamin B₁₂ | 2.9 μg | (97 %) | ||
| Vitamin C | 145 mg | (153 %) | ||
| Potassium | 977 mg | (24 %) | ||
| Calcium | 48 mg | (5 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 65 mg | |||
| Cholesterol | 44 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 200 grams mixed Lettuce (such as arugula, spinach, frisee lettuce)
- 2 handfuls cilantro
- 2 Red Bell pepper
- 1 handful fresh soybean sprout
- 250 grams button Mushroom
- 4 Tbsps Canola oil
- salt
- peppers
- 2 Tbsps lemon juice
- 2 Tbsps white balsamic vinegar
- 300 grams Salmon
Preparation steps
Rinse lettuce and cilantro leaves and spin dry. Remove any tough stems from lettuce and tear into bite-sized pieces. Rinse and halve peppers, remove seeds and ribs and cut into strips. Rinse sprouts and drain. Combine lettuce with cilantro, peppers and sprouts.
Wipe mushrooms clean with a paper towel and cut into quarters. Heat 2 tablespoons oil in a pan over medium heat. Add mushrooms and sauté, stirring, about 5 minutes. While cooking, season mushrooms with salt and pepper and add 1 tablespoon each lemon juice and balsamic vinegar. Remove mushrooms and cooking liquid from pan and let cool. Wipe pan clean with a paper towel and add remaining oil. Add salmon to pan and sauté over high heat, about 2 minutes per side. Season with salt and pepper. Remove salmon from pan and let cool. Flake fish with a fork into smaller pieces and mix with mushrooms and salad. Whisk remaining lemon juice and vinegar and drizzle over salad. To serve, season salad with salt and pepper.
