Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Salmon Steak on Kohlrabi Salad
- 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
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.
(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 %) |
Healthy, because
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!
Even smarter
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!