Salmon and Watercress Soup

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Salmon and Watercress Soup
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 27 min.
Ready in
Calories:
376
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie376 kcal(18 %)
Protein25.74 g(26 %)
Fat23.94 g(21 %)
Carbohydrates4.11 g(3 %)
Sugar added0 g(0 %)
Roughage0.93 g(3 %)
Vitamin A184.66 mg(23,083 %)
Vitamin D0 μg(0 %)
Vitamin E0.69 mg(6 %)
Vitamin B₁0.32 mg(32 %)
Vitamin B₂0.55 mg(50 %)
Niacin14.24 mg(119 %)
Vitamin B₆0.96 mg(69 %)
Folate34.83 μg(12 %)
Pantothenic acid2.09 mg(35 %)
Biotin5.17 μg(11 %)
Vitamin B₁₂3.09 μg(103 %)
Vitamin C25.15 mg(26 %)
Potassium894.85 mg(22 %)
Calcium85.8 mg(9 %)
Magnesium55.57 mg(19 %)
Iron1.5 mg(10 %)
Zinc0.92 mg(12 %)
Saturated fatty acids3.31 g
Cholesterol62.74 mg

Ingredients

for
4
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)
How healthy are the main ingredients?
SalmonWatercresstomatoolive oilSunflower seedshallot

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.