Salmon Skewers with Potatoes and Pesto
Nutritional values
(Percentage of daily recommendation)
| Calorie | 607 cal. | (29 %) | ||
| Protein | 42.22 g | (43 %) | ||
| Fat | 36.38 g | (31 %) | ||
| Carbohydrates | 33.01 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.08 g | (14 %) |
| Vitamin A | 50.58 mg | (6,323 %) | ||
| Vitamin D | 0.07 μg | (0 %) | ||
| Vitamin E | 1.87 mg | (16 %) | ||
| Vitamin B₁ | 0.49 mg | (49 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 21.59 mg | (180 %) | ||
| Vitamin B₆ | 1.44 mg | (103 %) | ||
| Folate | 66.67 μg | (22 %) | ||
| Pantothenic acid | 2.48 mg | (41 %) | ||
| Biotin | 6.25 μg | (14 %) | ||
| Vitamin B₁₂ | 3.99 μg | (133 %) | ||
| Vitamin C | 40.25 mg | (42 %) | ||
| Potassium | 1,658.08 mg | (41 %) | ||
| Calcium | 227.96 mg | (23 %) | ||
| Magnesium | 81.89 mg | (27 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Zinc | 1.81 mg | (23 %) | ||
| Saturated fatty acids | 6.38 g | |||
| Cholesterol | 98.95 mg |
Ingredients
- Ingredients
- 700 grams small waxy potatoes
- 2 handfuls Arugula
- 1 garlic clove
- 60 grams Parmesan
- 50 milliliters olive oil
- salt
- peppers (freshly ground)
- 1 splash lemon juice
- 500 grams Salmon
- 3 Tbsps Canola oil
- 1 lemon
Preparation steps
Rinse potatoes and cook in salted boiling water until tender, about 20 minutes.
Soak wooden skewers in cold water. Rinse arugula and set a few leaves aside for garnish. Peel garlic. Finely chop garlic with arugula in a food processor. Break Parmesan into chunks and mix with garlic and arugula. Add oil in a stream and process until mixture is thick and smooth. Season with salt, pepper and lemon juice.
Let potatoes cool until steam has evaporated, then peel. Cut salmon into 4 cm (approximately 1 1/2 inch) cubes. Thread potatoes and salmon alternately onto skewers. Season with salt and pepper. Heat the oil in a pan and fry skewers, turning occasionally, about 6 minutes. At the end of the cooking time, add about half of the pesto to the pan. Turn skewers until coated in pesto. Arrange skewers on a platter. Cut lemon into wedges and place on platter. Serve with remaining pesto and reserved arugula leaves.
