Salmon Carpaccio with Fennel

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Salmon Carpaccio with Fennel
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Health Score:
Health Score
8,9 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
473
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie473 kcal(23 %)
Protein41.73 g(43 %)
Fat26.87 g(23 %)
Carbohydrates16.89 g(11 %)
Sugar added1.44 g(6 %)
Roughage5.64 g(19 %)
Vitamin A253.08 mg(31,635 %)
Vitamin D0 μg(0 %)
Vitamin E1.21 mg(10 %)
Vitamin B₁0.46 mg(46 %)
Vitamin B₂0.81 mg(74 %)
Niacin23.88 mg(199 %)
Vitamin B₆1.58 mg(113 %)
Folate107.11 μg(36 %)
Pantothenic acid3.43 mg(57 %)
Biotin8.01 μg(18 %)
Vitamin B₁₂4.7 μg(157 %)
Vitamin C35.57 mg(37 %)
Potassium1,558.97 mg(39 %)
Calcium118.83 mg(12 %)
Magnesium87.74 mg(29 %)
Iron3.24 mg(22 %)
Iodine0.02 μg(0 %)
Zinc1.6 mg(20 %)
Saturated fatty acids3.88 g
Cholesterol109.34 mg
Author of this recipe:
How healthy are the main ingredients?
Fennel bulbLeekRadishlemonDill

Ingredients

for
4
Ingredients
2
Fennel bulb (finely shredded)
1
Leek (slit lengthways and cut into fine rings)
2
Chicory (leaves torn into bite-sized pieces)
1 cup
white Radish (very finely sliced)
2
unwaxed lemons (zest and juice of one, the other finely sliced)
1 teaspoon
¼ cup
1 teaspoon
1 sprig
Dill (tips plucked)
2 cups
sliced Wild salmon

Preparation steps

1.
Mix all the prepared vegetables together in a bowl.
2.
Whisk together the lemon juice and zest, mustard, olive oil, honey and half of the dill with a little salt and ground black pepper to form a vinaigrette. Check the seasoning.
3.
Arrange the salmon on four plates. Drizzle over half of the vinaigrette. Place the vegetables on top and drizzle over the remaining dressing. Serve garnished with the lemon slices and sprinkled with coarse sea salt and the remaining dill.