Salmon Balls with Sauteed Spinach and Poached Eggs
(Percentage of daily recommendation)
| Calorie | 337 cal. | (16 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 4.9 μg | (25 %) | ||
| Vitamin E | 7.2 mg | (60 %) | ||
| Vitamin K | 244.9 μg | (408 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 12.4 mg | (103 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 183 μg | (61 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 21.9 μg | (49 %) | ||
| Vitamin B₁₂ | 4.2 μg | (140 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 782 mg | (20 %) | ||
| Calcium | 117 mg | (12 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 6.3 g | |||
| Uric acid | 43 mg | |||
| Cholesterol | 324 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 300 grams Salmon
- 5 eggs
- 1 Tbsp freshly chopped Dill
- 2 Tbsps breadcrumbs
- salt
- lemon juice
- freshly ground peppers
- 2 Tbsps vegetable oil (for frying)
- 4 Tbsps Vinegar
- 250 grams Spinach
- 1 garlic clove
- 1 Tbsp butter
Preparation steps
Rinse salmon, pat dry and coarsely chop. Add egg and dill to salmon. Add breadcrumbs to form a moldable dough. Season with salt, lemon juice and pepper. Form 4 small meatballs.
Heat oil in a pan and cook meatballs on all sides until golden brown, about 2-3 minutes.
Pour vinegar into a pot with about 1 liter (approximately 4.25 cups) of water and bring to a boil. Reduce heat and gently slide eggs into the pot. Maintain a round shape with a tablespoon. Ideally, yolks should be completely surrounded by whites. Poach for 4 minutes so that the whites solidify and the yolk is still soft.
Rinse spinach and drain well. Peel and mince garlic. Heat butter in a pan and cook garlic. Add spinach and wilt. Season with salt and transfer to plates, squeezing out excess liquid as needed. Serve with salmon ball and poached egg.