Salmon Fillet with Bok Choy and Spicy Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 408 cal. | (19 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.3 g | (4 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 5.9 μg | (30 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 36.7 μg | (61 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 21.4 mg | (178 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 120 μg | (40 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 7.4 μg | (16 %) | ||
| Vitamin B₁₂ | 6.2 μg | (207 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 845 mg | (21 %) | ||
| Calcium | 65 mg | (7 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 102 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 2 garlic cloves
- 1 Red chili pepper
- 3 ozs Hoisin sauce
- 6 ozs fish stock
- 1 Tbsp Lime juice
- 22 ozs Salmon (ready to cook, skinless)
- sesame oil
- 1 Tbsp black Sesame seeds
- 18 ozs Bok Choy
- salt
Preparation steps
Peel garlic and chop finely. Rinse and halve chile pepper, remove seeds and ribs, chop finely. Whisk Hoisin sauce with stock and lime juice, season with pepper. Rinse fish, pat dry, cut into 4 equal pieces. Score skin in diamond pattern and combine with marinade. Refrigerate for 2 hours.
Drain well and pat dry. Heat 2 tablespoons of oil in a pan and cook fish until golden brown on both sides. Reduce heat, add garlic, chile pepper and sesame seeds, simmer briefly.
Heat up marinade and season to taste.
Rinse bok choy, blanch in boiling salted water for 3-4 minutes. Drain well. Heat oil in a pan and saute bok choy until translucent, season with salt and pepper.
Arrange bok choy on plates, top with fish and drizzle with warmed marinade. Garnish with garlic and chile pepper and serve.
