Salmon and Cabbage Salad
Salmon and cabbage salad - Spicy mixture with many vital substances
Healthy, because
Even smarter
Nutritional values
To keep us fit and convert food into energy, the body needs B vitamins. These are found in large quantities in sea fish such as salmon. Chili is the main ingredient of the spicy seasoning paste harissa. The pungent capsaicin from the pods gets the digestion going and is also a real immune pusher.
When shopping for salmon, make sure you buy it absolutely fresh. If you prefer to enjoy this recipe vegetarian, replace the fish with tofu or oven-baked feta.
(Percentage of daily recommendation)
| Calorie | 365 cal. | (17 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.9 g | (23 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 2.9 μg | (15 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 167.8 μg | (280 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 12.5 mg | (104 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 152 μg | (51 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 5.4 μg | (12 %) | ||
| Vitamin B₁₂ | 2.9 μg | (97 %) | ||
| Vitamin C | 106 mg | (112 %) | ||
| Potassium | 951 mg | (24 %) | ||
| Calcium | 110 mg | (11 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 3.9 g | |||
| Uric acid | 110 mg | |||
| Cholesterol | 44 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 1 shallot
- 4 Tbsps olive oil
- 2 ¼ ozs Red lentils
- 2 tsps Harissa paste
- 5 ¼ ozs Vegetable broth
- 4 Tbsps Orange juice
- 2 Tbsps apple cider vinegar
- 1 tsp grainy Mustard
- salt
- 6 Pearl onion
- 9 ozs Red cabbage
- 7 ozs Broccoli
- 20 ozs Napa cabbage
- 2 Tbsps Shelled pistachio
- 10 ozs salmon fillets
- peppers
Preparation steps
For the vinaigrette, peel and finely dice the shallot. In a saucepan, sauté in 1 tablespoon hot oil over medium heat until soft, 2 minutes. Add lentils and harissa and saute for 2 minutes. Pour in broth and cook over low heat for about 10 minutes. Then remove from heat and let cool for 5 minutes. Then stir in orange juice with 1 tablespoon vinegar, mustard and 1 tablespoon oil and season with salt.
In the meantime, peel and halve pearl onions. Clean red cabbage, wash and slice into fine strips. Mix well with onions, 1 tablespoon vinegar, 1 tablespoon oil and salt and let stand.
Clean broccoli, wash and divide into florets. Cook in boiling salted water for 5-6 minutes; rinse and drain. Clean and wash Chinese cabbage, cut out stalk and cut cabbage into strips. Arrange everything on a platter. Chop the pistachios.
Rinse Salmon, pat dry, salt, and pepper. Heat the remaining oil in a frying pan. Fry salmon in it for about 2 minutes on each side over medium heat so that it remains glazed in the center. Then lightly shred and arrange on prepared cabbage salad. Add dressing and pistachios on top.
