Salmon and Dill Sandwich
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
547
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 547 cal. | (26 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 4.8 μg | (24 %) | ||
| Vitamin E | 5.8 mg | (48 %) | ||
| Vitamin K | 264.5 μg | (441 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 18.7 mg | (156 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 176 μg | (59 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 5.3 μg | (12 %) | ||
| Vitamin B₁₂ | 5 μg | (167 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 1,261 mg | (32 %) | ||
| Calcium | 100 mg | (10 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 5.3 g | |||
| Uric acid | 34 mg | |||
| Cholesterol | 75 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the dill sauce
- 100 grams Yogurt (0.1% fat)
- 1 Tbsp olive oil
- 1 tsp grated Lemon peel (organic lemon)
- 1 Tbsp chopped Dill
- salt
- For the sandwich filling
- 4 Salmon (80 grams)
- salt
- freshly ground peppers
- 60 grams Pastry flour
- 3 Tbsps olive oil
- 4 large Lettuce (lettuce)
- 4 White rolls
Preparation steps
1.
For the dill sauce, mix the yogurt with the olive oil, lemon zest and dill and season with salt and pepper.
2.
For the sandwich filling, rinse the salmon under cold running water and pat dry thoroughly with paper towels. Season with salt and pepper.
Place the flour into a large dish and turn the slices of salmon in it. Tap off the excess flour. Heat the oil in a large frying pan and fry the slices of salmon over medium heat on each side for about 3 minutes. Split the fillets in half.
Rinse the lettuce leaves and shake dry. Cut open the roll with a sharp knife and spread the bottom bun halves with dill sauce. Place a lettuce leaf on each, along with two cuts of salmon. Drizzle some more dill sauce on top and replace the bun lid.
Serve immediately.
