Salmon and Radish Salad

Name: Salmon and Radish Salad
Total time: 50 min
Yield: 4
Ingredients: 3.333 cups baby potatoes; 2.667 cups Salmon fillet (skinned, cut into bite-sized pieces); 4 tablespoons rapeseed oil; 1 unwaxed lemon (zest and juice); 1 teaspoon mustard powder; 1 tablespoon honey; 2 tablespoons Sour cream; 3 cups Arugula (torn into smaller pieces); 1.25 cups White bean (tinned, rinsed and drained); 1.667 cups Radish (whole or cut in half, depending on size); 1 red Apple (quartered and cut into chunks)

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Health Score:

8,7 / 10

Difficulty:

easy

Difficulty

Preparation:

25 min.

Preparation

ready in 50 min.

Ready in

Calories:

726

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	726 kcal	(35 %)
Protein	62.17 g	(63 %)
Fat	32.66 g	(28 %)
Carbohydrates	47.98 g	(32 %)
Sugar added	4.31 g	(17 %)
Roughage	7.78 g	(26 %)

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more nutritional values

Vitamin A	74.07 mg	(9,259 %)
Vitamin D	0 μg	(0 %)
Vitamin E	0.68 mg	(6 %)
Vitamin B₁	0.75 mg	(75 %)
Vitamin B₂	1.08 mg	(98 %)
Niacin	33.09 mg	(276 %)
Vitamin B₆	2.19 mg	(156 %)
Folate	142.27 μg	(47 %)
Pantothenic acid	4.17 mg	(70 %)
Biotin	10.73 μg	(24 %)
Vitamin B₁₂	6.26 μg	(209 %)
Vitamin C	34.56 mg	(36 %)
Potassium	2,313.34 mg	(58 %)
Calcium	141.44 mg	(14 %)
Magnesium	142.41 mg	(47 %)
Iron	5.52 mg	(37 %)
Iodine	0.6 μg	(0 %)
Zinc	2.84 mg	(36 %)
Saturated fatty acids	17.62 g
Cholesterol	150.8 mg

Author of this recipe:

EAT SMARTER

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How healthy are the main ingredients?

lemon Arugula Radish Apple

Ingredients

for

servings

Ingredients: 3.333 cups
baby potatoes; 2 ⅔ cups
Salmon fillet (skinned, cut into bite-sized pieces); 4 tablespoons
rapeseed oil; 1
unwaxed lemon (zest and juice); 1 teaspoon
mustard powder; 1 tablespoon
honey; 2 tablespoons
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)

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Preparation steps

Steam the potatoes for around 20 minutes until cooked. Leave to cool until lukewarm.

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.

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.

Arrange the rocket, beans, radishes and apple on plates, top with the salmon and potatoes, drizzle over the dressing and serve.