Salmon and Zucchini Flatbreads

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Salmon and Zucchini Flatbreads
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Health Score:
Health Score
6,9 / 10
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h.
Ready in
Calories:
503
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie503 kcal(24 %)
Protein16.96 g(17 %)
Fat44.25 g(38 %)
Carbohydrates9.09 g(6 %)
Sugar added1.96 g(8 %)
Roughage1.34 g(4 %)
Vitamin A51.17 mg(6,396 %)
Vitamin D0 μg(0 %)
Vitamin E0.29 mg(2 %)
Vitamin B₁0.19 mg(19 %)
Vitamin B₂0.36 mg(33 %)
Niacin8.2 mg(68 %)
Vitamin B₆0.65 mg(46 %)
Folate43.94 μg(15 %)
Pantothenic acid1.34 mg(22 %)
Biotin4.53 μg(10 %)
Vitamin B₁₂1.63 μg(54 %)
Vitamin C22.42 mg(24 %)
Potassium591.69 mg(15 %)
Calcium168.43 mg(17 %)
Magnesium37.55 mg(13 %)
Iron1.13 mg(8 %)
Iodine6.39 μg(3 %)
Zinc0.87 mg(11 %)
Saturated fatty acids18.6 g
Cholesterol144.47 mg
Author of this recipe:

Ingredients

for
4
For the toppings
1
whole Lime
4 tablespoons
freshly ground Pepper
½ teaspoon
200 grams
skinless Salmon
250 grams
1
2 teaspoons
1 teaspoon
2
small Zucchini
cilantro leaf (for garnish)

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.