Salmon and Mango Sashimi

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Average: 4 (2 votes)
(2 votes)
Salmon and Mango Sashimi
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Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
299
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie299 cal.(14 %)
Protein26 g(27 %)
Fat15 g(13 %)
Carbohydrates15 g(10 %)
Sugar added0 g(0 %)
Roughage2.1 g(7 %)
Vitamin A0.2 mg(25 %)
Vitamin D4.8 μg(24 %)
Vitamin E4.1 mg(34 %)
Vitamin K0.2 μg(0 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.4 mg(36 %)
Niacin16.4 mg(137 %)
Vitamin B₆0.8 mg(57 %)
Folate106 μg(35 %)
Pantothenic acid0.2 mg(3 %)
Biotin2.4 μg(5 %)
Vitamin B₁₂4.9 μg(163 %)
Vitamin C41 mg(43 %)
Potassium709 mg(18 %)
Calcium18 mg(2 %)
Magnesium48 mg(16 %)
Iron0.9 mg(6 %)
Iodine8 μg(4 %)
Zinc0.2 mg(3 %)
Saturated fatty acids3.1 g
Uric acid18 mg
Cholesterol73 mg
Complete sugar15 g

Ingredients

for
4
Ingredients
½ pomegranate
4 sprigs Dill
1 ripe Mango
500 grams Salmon (sashimi-quality, without skin)
2 Tbsps Lime juice
How healthy are the main ingredients?
SalmonDillpomegranateMango

Preparation steps

1.

Cut the pomegranate into half and scrape out the seeds. Rinse the dill, shake dry and chop finely. Peel the mango, remove the pit, cut out the pulp and cut into narrow slices.

Cut the salmon fillet into thin slices, remove the bones. Place the mango and salmon slices decoratively on plates. Drizzle with lime juice. Before serving, sprinkle with the pomegranate seeds and dill.