Salmon and Julienned Vegetables in Broth
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(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
410
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 410 cal. | (20 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 4.8 μg | (24 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 33 μg | (55 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 17.3 mg | (144 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 149 μg | (50 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 4.6 μg | (10 %) | ||
| Vitamin B₁₂ | 4.9 μg | (163 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 1,198 mg | (30 %) | ||
| Calcium | 105 mg | (11 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 5.3 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 82 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 bunch Soup vegetables
- 1 large potato
- 300 milliliters Vegetable broth
- 500 milliliters Riesling
- salt
- peppers
- 4 Salmon (about 150-200 grams or 5-7 ounces)
- Horseradish (freshly grated)
- 4 Tbsps Sour cream
- Dill
Preparation steps
1.
Rinse the greens and cut into long, thin julienne strips. Peel the potatoes and also cut into julienne strips.
2.
Heat the vegetable stock and wine together in a saucepan, then add the potato strips and boil for 5 minutes. Add the remaining vegetables and cook for 15 minutes over medium heat, season with salt and pepper. Remove the vegetables from the broth, and arrange in warmed soup bowls.
3.
Place the salmon fillets in the broth and simmer for 1-5 minutes depending on desired doneness. Remove from heat and place the salmon fillets over the vegetables. Pour the broth into the bowls, and garnish with sour cream and dill. Serve with fresh horseradish.
