Salmon Salad with Vegetables and Anchovies
Nutritional values
(Percentage of daily recommendation)
| Calorie | 612 cal. | (29 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 5.7 μg | (29 %) | ||
| Vitamin E | 9.3 mg | (78 %) | ||
| Vitamin K | 26.4 μg | (44 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 20.3 mg | (169 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 151 μg | (50 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 4.7 μg | (10 %) | ||
| Vitamin B₁₂ | 4.9 μg | (163 %) | ||
| Vitamin C | 146 mg | (154 %) | ||
| Potassium | 1,312 mg | (33 %) | ||
| Calcium | 36 mg | (4 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 6.8 g | |||
| Uric acid | 45 mg | |||
| Cholesterol | 73 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 2 Red Bell pepper
- 600 grams new potatoes
- 500 grams Salmon
- 6 Tbsps olive oil
- salt
- freshly ground peppers
- 4 Tbsps white balsamic vinegar
- 2 Tbsps Pine nuts
- 1 Tbsp Caper
- 6 Anchovy fillet
- 4 sprigs Basil
- olive oil (for baking sheet)
Preparation steps
Preheat oven to 220°C (approximately 425°). Rinse and halve peppers and remove seeds and ribs. Place peppers skin-side up on an oiled baking sheet. Bake on the top rack until skin blisters and is blackened in spots, about 15 minutes. Remove from oven and reduce temperature to 180°C (approximately 350°F). Cover peppers with a damp kitchen towel. When cool, rub off skins and cut into strips.
Rinse potatoes thoroughly and steam about 30 minutes. Let cool and cut into pieces.
Rinse salmon, pat dry and cut into 8-12 equal pieces. Line a baking sheet with parchment paper. Place salmon on sheet, brush with 2 tablespoons olive oil and season with salt and pepper. Bake 8-10 minutes.
In a large bowl, whisk remaining oil with balsamic vinegar. Season with salt and pepper. Fold in pine nuts, capers, anchovies, peppers and potatoes. Season to taste and stir in basil leaves.
Divide salmon pieces among plates and top with vegetable salad.
