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Salmon Fillet on Vegetable Couscous

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Salmon Fillet on Vegetable Couscous

Salmon fillet on vegetable couscous - Delicate fish with whole grains on lettuce.

Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
382
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie382 kcal(18 %)
Protein23 g(23 %)
Fat13 g(11 %)
Carbohydrates43 g(29 %)
Sugar added5 g(20 %)
Roughage7 g(23 %)
Vitamin A0 mg(0 %)
Vitamin D2.9 μg(15 %)
Vitamin E5.7 mg(48 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.4 mg(36 %)
Niacin12.9 mg(108 %)
Vitamin B₆0.8 mg(57 %)
Folate112 μg(37 %)
Pantothenic acid0.6 mg(10 %)
Biotin3.8 μg(8 %)
Vitamin B₁₂2.9 μg(97 %)
Vitamin C118 mg(124 %)
Potassium810 mg(20 %)
Calcium46 mg(5 %)
Magnesium71 mg(24 %)
Iron2.4 mg(16 %)
Iodine8 μg(4 %)
Zinc1.4 mg(18 %)
Saturated fatty acids2.8 g
Uric acid69 mg
Cholesterol44 mg
Author of this recipe:

Ingredients

for
4
Ingredients
175 grams
350 milliliters
1 teaspoon
4
Salmon (each 75 grams)
100 grams
Corn (Drained, canned)
2
1
4 sprigs
1 tablespoon
liquid Honey
1 bunch
4

Preparation steps

1.

Put couscous in a large bowl, pour over the hot vegetable stock and let soak for about 10 minutes. Loosen with a fork.

2.

Meanwhile heat oil in a pan. Cook salmon fillets over medium heat about 10 minutes, turning once.

3.

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.

4.

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).

5.

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.

6.

Rinse parsley and lettuce leaves and shake dry. Serve on plates together with couscous and salmon.