Salmon Steak on Kohlrabi Salad
Salmon Steak on Kohlrabi Salad - A fine, small indulgence - ready in no time
Healthy, because
Even smarter
Nutritional values
Raw kohlrabi tastes great and is an excellent source of vitamin C. One portion, together with the watercress and fennel, covers the daily requirement of vitamin C!
If you don't want to deal with bones from the fish, simply replace the salmon chops with 3 ounces of salmon fillet. If you like, you can also dice it before frying and then sprinkle it over the salad.
Eating KETO? Just omit the honey!
(Percentage of daily recommendation)
| Calorie | 243 cal. | (12 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 7.2 mg | (60 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 12 mg | (100 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 142 μg | (47 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 7.5 μg | (17 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 144 mg | (152 %) | ||
| Potassium | 1,087 mg | (27 %) | ||
| Calcium | 220 mg | (22 %) | ||
| Magnesium | 121 mg | (40 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 206 mg | |||
| Cholesterol | 62 mg |
Ingredients
- Ingredients
- 1 small shallot
- 1 small Kohlrabi (about 7 ounces)
- 1 small Fennel bulb (about 7 ounces)
- 2 ozs Watercress
- 2 thin Salmon cutlets (each about 3.5 ounces)
- peppers
- 4 tsps olive oil
- salt
- 3 Tbsps apple cider vinegar
- ½ tsp Mustard
- 1 tsp honey
Kitchen utensils
Preparation steps
Peel the shallot and finely dice. Rinse in a fine sieve with boiling water.
Peel the kohlrabi, rinse and dry fennel and cut both into small cubes.
Rinse watercress and shake dry, then remove tough stems if desired.
Rinse salmon steaks, pat dry and season with pepper.
Heat 2 teaspoons oil in a non-stick pan. Add salmon steaks, season lightly with salt and cook for 3-4 minutes on each side.
Stir together vinegar, mustard, honey and remaining oil in a small bowl. Mix kohlrabi, fennel, shallot and watercress with the sauce. Serve with the salmon steaks.
