Salmon and Vegetable Kabobs
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
33 min.
Preparation
ready in 59 min.
Ready in
Calories:
417
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 417 cal. | (20 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 4.8 μg | (24 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 48.7 μg | (81 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 18.4 mg | (153 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 103 μg | (34 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 2.9 μg | (6 %) | ||
| Vitamin B₁₂ | 4.9 μg | (163 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 1,145 mg | (29 %) | ||
| Calcium | 50 mg | (5 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 73 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Peel potatoes, rinse and cut into 4 cm (approximately 1 1/2 inch) cubes. Cook in a pot of boiling salted water for 15-20 minutes. Drain, rinse with cold water and drain again.
2.
Rinse zucchinis, remove ends and use a vegetable peeler to make thin slices. Rinse parsley, shake dry, pluck leaves and finely chop. Rinse salmon, pat dry and cut into 4 cm (approximately 1 1/2 inch) cubes. Sprinkle with lemon juice. Season with salt and pepper and then roll in parsley. Place salmon pieces on wooden skewers, alternating with zucchini slices and potatoes. Heat oil in a large skillet and cook kabobs for about 6 minutes. Serve warm.
