Salmon and Fennel Salad with Oranges
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
207
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 207 cal. | (10 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 3.6 g | (12 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 2.9 μg | (15 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 53.3 μg | (89 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 10.2 mg | (85 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 93 μg | (31 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 2.1 μg | (5 %) | ||
| Vitamin B₁₂ | 2.9 μg | (97 %) | ||
| Vitamin C | 66 mg | (69 %) | ||
| Potassium | 740 mg | (19 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 26 mg | |||
| Cholesterol | 44 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the salmon
- 200 grams Fennel
- 2 Oranges
- 1 handful cilantro
- 300 grams fresh Salmon (in thick slices)
- 1 handful Watercress
- For the marinade
- 2 Tbsps White vinegar
- 2 Tbsps Orange juice
- 1 Tbsp honey
- salt
- white peppers
Preparation steps
1.
For the salmon, rinse the watercress and drain. Rinse cilantro, shake dry and cut into strips. Remove fennel tops and outer layer. Shave fennel bulb into thin strips. Peel oranges with a sharp knife carefully, removing the white skin. Cut orange segments from the separating membranes and collect juice. Squeeze out the juice from the orange membranes.
2.
For the marinade, mix honey with orange juice and white wine vinegar, whisk and season with salt and pepper.
3.
Mix fennel, orange segments and salmon slices carefully with marinade and marinate for about 30 minutes. Season to taste and arrange on plates. Sprinkle with cilantro strips and serve.
