Salmon Alla Puttanesca
Salmon alla Puttanesca - Tender seafood and fruity vegetables
Healthy, because
Even smarter
Nutritional values
Pickled olives owe their shelf life and piquant taste to good lactic acid bacteria, which have decidedly beneficial effects for the stomach and intestines. This dish provides a healthy mix of monounsaturated and polyunsaturated fatty acids from olives, olive oil and salmon.
It really doesn't get any better than this: This delicious dish offers a wide range of healthy nutrients. If you like, you can enjoy whole grain rice or spelt as a side dish.
(Percentage of daily recommendation)
| Calorie | 488 cal. | (23 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 6.7 g | (22 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 6.1 μg | (31 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 33.9 μg | (57 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 191 μg | (64 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 6.2 μg | (207 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 1,285 mg | (32 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 6 g | |||
| Uric acid | 52 mg | |||
| Cholesterol | 93 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 36 ozs Cherry tomatoes
- 3 garlic cloves
- 2 red Pepperoncini
- 3 Tbsps olive oil
- 5 ozs black Olives (drained weight, pitted)
- 1 oz Caper
- 5 Tbsps lemon juice
- salt
- peppers
- 1 Tbsp honey (or sugar substitute)
- 22 ozs salmon fillets (8 salmon fillets)
- ¾ oz parsley (0.5 Bunch)
Preparation steps
Wash and quarter the tomatoes. Peel garlic and cut into slices. Halve peppers lengthwise, remove seeds, wash and cut into rings. Heat olive oil in a large frying pan. Sauté tomatoes for about 3 minutes over medium heat, stirring occasionally.
Add garlic, peppers, olives, and capers to tomatoes and stew for 5 minutes over medium heat. Then add about 7 ounces of water and simmer for another 7 minutes over low heat.
Add lemon juice to the tomatoes. Season tomatoes with salt, pepper and honey.
Rinse salmon pieces, place on top of tomatoes, cover and steam for about 5 minutes.
Remove pan from heat and let stand for 4 minutes. Meanwhile, wash parsley, shake dry and chop leaves. Sprinkle salmon with parsley before serving.
