Salmon Fillet on Vegetable Couscous
Salmon fillet on vegetable couscous - Delicate fish with whole grains on lettuce.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 382 cal. | (18 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 7 g | (23 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 2.9 μg | (15 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 12.9 mg | (108 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 112 μg | (37 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 3.8 μg | (8 %) | ||
| Vitamin B₁₂ | 2.9 μg | (97 %) | ||
| Vitamin C | 118 mg | (124 %) | ||
| Potassium | 810 mg | (20 %) | ||
| Calcium | 46 mg | (5 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 69 mg | |||
| Cholesterol | 44 mg |
Ingredients
Preparation steps
Put couscous in a large bowl, pour over the hot vegetable stock and let soak for about 10 minutes. Loosen with a fork.
Meanwhile heat oil in a pan. Cook salmon fillets over medium heat about 10 minutes, turning once.
Meanwhile, drain corn in a colander. Rinse peppers, trim, free of seeds and ribs and cut into cubes. Squeeze lime. Rinse mint, shake dry and chop finely.
Brush cooked salmon fillets with honey and keep warm in a preheated oven at 80°C (approximately 175°F; or fan 60°C, approximately 140°F, gas mark 1).
Sauté diced peppers in the drippings briefly over medium heat. Add corn and heat while stirring. Season with 1 tablespoon lime juice and mix with couscous and mint, season with salt and pepper.
Rinse parsley and lettuce leaves and shake dry. Serve on plates together with couscous and salmon.
