Salmon and Watercress Soup
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 27 min.
Ready in
Calories:
365
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 365 cal. | (17 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.6 g | (5 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 3.4 μg | (17 %) | ||
| Vitamin E | 7.2 mg | (60 %) | ||
| Vitamin K | 136.4 μg | (227 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 13.6 mg | (113 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 6.2 μg | (14 %) | ||
| Vitamin B₁₂ | 3.7 μg | (123 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 753 mg | (19 %) | ||
| Calcium | 126 mg | (13 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 3.9 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 69 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 200 grams Watercress
- 1 shallot
- 4 Tbsps olive oil
- 250 milliliters dry white wine
- 250 milliliters fish stock
- 1 Tbsp lemon juice
- Sea salt
- freshly ground peppers
- 60 grams sun-dried Tomatoes
- 350 grams pickled Salmon (piece)
- 2 Tbsps Sunflower seed (roasted)
Preparation steps
1.
Rinse the watercress, shake dry, set a few leaves aside for garnish and chop the rest. Peel shallot and dice. Cook both in 1 tablespoon oil until translucen. Deglaze with the wine and the stock. Simmer for about 10 minutes, add the watercress and puree with a hand blender. Strain through a fine sieve and mix with the remaining oil. Season with lemon juice, salt and pepper.
2.
Coarsely chop the tomatoes. Cut the salmon into 8 approximately equal-sized pieces.
3.
Pour stock into a deep dish. Place the salmon on top, sprinkle with sun-dried tomatoes and sunflower seeds and serve garnished with remaining watercress.
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