Salmon Carpaccio with Asparagus Salad and Arugula
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
342
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 342 cal. | (16 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 2.1 g | (7 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 3.8 μg | (19 %) | ||
| Vitamin E | 8.7 mg | (73 %) | ||
| Vitamin K | 109.1 μg | (182 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 14.4 mg | (120 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 194 μg | (65 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 2.7 μg | (6 %) | ||
| Vitamin B₁₂ | 3.9 μg | (130 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 718 mg | (18 %) | ||
| Calcium | 57 mg | (6 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 34 mg | |||
| Cholesterol | 58 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Asparagus
- salt
- 1 tsp sugar
- 2 Tbsps freshly chopped Dill
- 2 Tbsps lemon juice
- 5 Tbsps grapeseed oil
- 1 handful Arugula
- 3 Tbsps white balsamic vinegar
- 1 tsp honey
- 1 tsp spicy Mustard
- 400 grams Salmon
Preparation steps
1.
Peel the asparagus, then boil in salted water with the sugar for 20 minutes until al dente. Remove from the water, and let cool. Slice the asparagus on a bias. Mix the asparagus with 1 tablespoon of dill, the lemon juice, and 1 tablespoon of grapeseed oil. Season to taste with salt.
2.
Rinse and trim the arugula, then tear into bite-sized pieces.
3.
Mix the remaining oil with the vinegar, 2-3 tablespoons of the asparagus cooking water, remaining oil, honey, and the mustard. Mix together with an immersion blender. Add the remaining dill and season to taste with salt.
4.
Rinse the salmon, pat dry, and thinly slice. Transfer to chilled plates, and top with the asparagus salad and arugula. Drizzle with the mustard sauce, and serve.
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