Salmon and Zucchini Fish for Children
Nutritional values
(Percentage of daily recommendation)
| Calorie | 396 cal. | (19 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 4.8 μg | (24 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 11.1 μg | (19 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 17.9 mg | (149 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 90 μg | (30 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 4.2 μg | (9 %) | ||
| Vitamin B₁₂ | 4.9 μg | (163 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 817 mg | (20 %) | ||
| Calcium | 29 mg | (3 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 85 mg | |||
| Cholesterol | 73 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 125 grams Long grain rice
- salt
- 100 grams Snow peas
- 1 Tbsp vegetable oil
- 4 Salmon (about 100 grams each)
- ½ lemon (juiced)
- 1 small Zucchini
- 1 small carrot
Preparation steps
Rinse the rice in a colander and simmer for 15-20 minutes in 250 ml of boiling salted water (approximately 1 cup).
Rinse and trim the snow peas. Cut 1-2 pods into thin strips and set aside. Grease a steam tray with some oil and place the snow peas in it.
Rinse the fish fillets, pat dry and season with salt and lemon juice. Place them with the snow peas.
Rinse the zucchini, cut off the ends and then cut into thin slices. Lay on top of the salmon fillets in a fish scale design and season with a little salt.
Fill the pot base approximately 2 cm high with salted water (approximately 3/4 inch) and place the steam tray inside. Close the lid and steam for about 10 minutes.
Peel the carrot and cut out 4 balls with a small melon baller. Cut the rest into fine strips.
Remove the tray from the steamer and arrange the snow peas on plates as the fish fins. Place the salmon fillets on top for the bodies and arrange the rice as the heads. Use carrot balls for the eyes and carrot strips for the mouths. Arrange the remaining carrots and snow pea strips as waves and serve immediately.
