Salmon on Vegetable Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 881 cal. | (42 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 64 g | (55 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.9 g | (26 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 4.8 μg | (24 %) | ||
| Vitamin E | 20.5 mg | (171 %) | ||
| Vitamin K | 27.8 μg | (46 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 22.3 mg | (186 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 162 μg | (54 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 7.3 μg | (16 %) | ||
| Vitamin B₁₂ | 4.9 μg | (163 %) | ||
| Vitamin C | 83 mg | (87 %) | ||
| Potassium | 1,763 mg | (44 %) | ||
| Calcium | 69 mg | (7 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 9.5 g | |||
| Uric acid | 157 mg | |||
| Cholesterol | 73 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 400 grams small potatoes
- 150 grams Snow peas
- 200 grams small Tomatoes
- 1 bunch Basil
- 1 red chili pepper
- 2 Tbsps White vinegar
- 6 Tbsps olive oil
- salt
- freshly ground pepper
- 2 pcs Salmon (each about 160 grams)
- vegetable oil
Preparation steps
Thoroughly scrub the potatoes and cook in a pot of boiling salted water until knife-tender, about 30 minutes. Drain, return to the hot pot to dry and cut in half.
Rinse and trim the snow peas. Blanch in a pot of boiling salted water for 4 minutes. Drain, rinse with cold water and drain again. Rinse and halve the tomatoes.
For the dressing: Rinse the chile pepper, cut in half lengthwise, remove seeds and white ribs, and finely chop. Rinse the basil, shake dry and pluck leaves. Combine the chile pepper, basil, vinegar and oil in a blender, and pulse until smooth. Season with salt and pepper to taste.
In a bowl, toss the potatoes, snow peas and tomatoes with the dressing.
Brush the salmon with some oil and season with salt and pepper to taste. Heat a grill. Cook the salmon for 2-3 minutes per side.
Divide the vegetable salad between plates. Top with the salmon. Serve garnished with basil leaves if desired.
