Salmon and Zucchini Flatbreads

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Salmon and Zucchini Flatbreads
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Health Score:
71 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h.
Ready in
Calories:
418
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie418 cal.(20 %)
Protein15 g(15 %)
Fat35 g(30 %)
Carbohydrates10 g(7 %)
Sugar added2 g(8 %)
Roughage1.6 g(5 %)
Vitamin A0.3 mg(38 %)
Vitamin D2.2 μg(11 %)
Vitamin E3.9 mg(33 %)
Vitamin K26.9 μg(45 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.4 mg(36 %)
Niacin8.3 mg(69 %)
Vitamin B₆0.5 mg(36 %)
Folate57 μg(19 %)
Pantothenic acid0.4 mg(7 %)
Biotin6.1 μg(14 %)
Vitamin B₁₂2.1 μg(70 %)
Vitamin C29 mg(31 %)
Potassium529 mg(13 %)
Calcium95 mg(10 %)
Magnesium41 mg(14 %)
Iron2.1 mg(14 %)
Iodine13 μg(7 %)
Zinc0.6 mg(8 %)
Saturated fatty acids14.9 g
Uric acid35 mg
Cholesterol162 mg
Complete sugar7 g

Ingredients

for
4
For the toppings
1 whole Lime
4 Tbsps olive oil
salt
freshly ground peppers
½ tsp sugar
200 grams skinless Salmon
250 grams Crème fraiche
1 egg yolk
2 tsps Dijon mustard
1 tsp honey
2 small Zucchini
cilantro (for garnish)
How healthy are the main ingredients?
Salmonolive oilsugarhoneyLimesalt

Preparation steps

1.

For the dough: Crumble the yeast into a bowl and stir in the sugar and about 175 ml (approximately 3/4 cup) of lukewarm water. Add the flour, olive oil and salt and knead to form a smooth dough. Cover and let rise for about 1 hour in a warm place. 

2.

Rinse and dry the lime. Remove the zest and squeeze the juice into a small bowl. Whisk the juice and zest with 2 tablespoons of olive oil. Season with salt, pepper and sugar. Rinse the salmon, pat dry and cut into very thin slices. Mix with the marinade and refrigerate for about 30 minutes. 

3.

Whisk the crème fraîche, egg yolk, mustard and honey together until smooth. Season with salt and pepper. Rinse the zucchini and slice very thinly with a mandolin or sharp knife. 

4.

Preheat the oven to 220°C (approximately 425°F). Line two baking sheets with parchment paper.  

5.

Divide the dough into 4 balls and roll each one out into an oblong shape on a floured surface. Place onto the prepared baking sheets. Spread each with the crème fraîche mixture, leaving a small border around the edge. Top with the zucchini slices and bake for 10-15 minutes, until golden brown and crispy.

6.

Remove from the oven, season with salt and pepper and top with the marinated salmon slices. Drizzle the flatbreads with the remaining olive oil and garnish with fresh cilantro.

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