Salmon and Radish Salad
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Calories:
616
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 616 cal. | (29 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 63 g | (42 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 10.1 g | (34 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 55.2 μg | (92 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 18.8 mg | (157 %) | ||
| Vitamin B₆ | 2.2 mg | (157 %) | ||
| Folate | 196 μg | (65 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 16.7 μg | (37 %) | ||
| Vitamin B₁₂ | 4.8 μg | (160 %) | ||
| Vitamin C | 82 mg | (86 %) | ||
| Potassium | 2,466 mg | (62 %) | ||
| Calcium | 191 mg | (19 %) | ||
| Magnesium | 202 mg | (67 %) | ||
| Iron | 8.1 mg | (54 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 614 mg | |||
| Cholesterol | 101 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 3 ⅓ cups baby potatoes
- 2 ⅔ cups Salmon fillet (skinned, cut into bite-sized pieces)
- 4 Tbsps rapeseed oil
- 1 unwaxed lemon (zest and juice)
- 1 tsp mustard powder
- 1 Tbsp honey
- 2 Tbsps Sour cream
- 3 cups Arugula (torn into smaller pieces)
- 1 ¼ cups White bean (tinned, rinsed and drained)
- 1 ⅔ cups Radish (whole or cut in half, depending on size)
- 1 red Apple (quartered and cut into chunks)
Preparation steps
1.
Steam the potatoes for around 20 minutes until cooked. Leave to cool until lukewarm.
2.
Season the salmon with salt and ground black pepper and fry in 1 tbsp oil in a non-stick frying pan for 1-2 minutes. Take off the heat and leave. The fish will finish cooking through off the heat.
3.
For the dressing, whisk together the lemon zest and juice with the remaining oil, mustard powder, honey, sour cream, 1-2 tbsp water, salt and ground black pepper. Check the seasoning.
4.
Arrange the rocket, beans, radishes and apple on plates, top with the salmon and potatoes, drizzle over the dressing and serve.
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