Salmon and Asparagus Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 409 cal. | (19 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.8 g | (13 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 5 μg | (25 %) | ||
| Vitamin E | 6.6 mg | (55 %) | ||
| Vitamin K | 112.7 μg | (188 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 16.4 mg | (137 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 255 μg | (85 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 14.4 μg | (32 %) | ||
| Vitamin B₁₂ | 4.7 μg | (157 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 1,154 mg | (29 %) | ||
| Calcium | 121 mg | (12 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 10.4 g | |||
| Uric acid | 60 mg | |||
| Cholesterol | 206 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 500 grams green Asparagus
- salt
- 400 grams Salmon
- 100 milliliters dry white wine
- 100 milliliters fish stock
- 2 sprigs thyme
- 150 grams mixed Lettuce (such as arugula or oak leaf)
- ½ Cucumber
- 200 grams Cherry tomatoes
- 2 hard-boiled eggs
- 150 grams Whipped cream
- 2 Tbsps lemon juice
- 1 Tbsp finely chopped Dill
- 1 pinch sugar
- freshly ground peppers
- 1 Tbsp scallions
Preparation steps
Peel the bottom third of the asparagus and cut stalks into halves or thirds depending on their size. Simmer in salted water for about 10 minutes on low heat. Plunge into ice water, then drain well. Rinse the salmon and cut into cubes. Place in a steamer basket. Bring the wine, fish stock and thyme to a boil in a pot, then set the steamer on top, cover and simmer for 5 minutes.
Rinse the salad leaves, spin dry and tear into pieces. Peel the cucumber and thinly slice. Rinse and halve the tomatoes. Peel the hard-boiled eggs and cut into quarters.
Mix the sour cream with the lemon juice, dill, salt to taste, sugar and pepper.
Arrange the asparagus tips to create a decorative edge around the bowl. Toss the lettuce with the remaining asparagus, tomatoes and cucumber, then place in bowls. Arrange the salmon pieces and the eggs over the salad, and drizzle with the dressing.
Serve garnished with chives.
