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Salmon Carpaccio with Parmesan and Green Peppercorn
(1 vote)
Health Score:
75 / 100
Difficulty:
easy
Preparation:
20 min.
Preparation
Calories:
327
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 327 cal. | (16 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 0.7 g | (2 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 3.9 μg | (20 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 55.5 μg | (93 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 13.3 mg | (111 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 65 μg | (22 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 0.5 μg | (1 %) | ||
| Vitamin B₁₂ | 4.1 μg | (137 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 538 mg | (13 %) | ||
| Calcium | 153 mg | (15 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 6 g | |||
| Uric acid | 13 mg | |||
| Cholesterol | 66 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Preparation steps
1.
Rinse the salmon under cold water and pat dry. Thinly slice, and arrange decoratively on plates.
2.
Squeeze one lemon for the dressing. Mix the juice with the olive oil, 1 pinch of sugar, salt, and the green peppercorn.
3.
Rinse and dry the arugula. Grate the parmesan cheese.
4.
Drizzle the dressing over the salmon, and season with black pepper.
5.
Rinse the 2nd lemon in hot water, pat dry, and slice.
6.
Serve the salmon with the sliced lemon, arugula, and parmesan. Serve immediately.
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