Salmon Steak with Garbanzos

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Salmon Steak with Garbanzos
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Health Score:
Health Score
8,3 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 13 h.
Ready in
Calories:
977
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie977 kcal(47 %)
Protein97.43 g(99 %)
Fat37.94 g(33 %)
Carbohydrates61.86 g(41 %)
Sugar added0 g(0 %)
Roughage10.22 g(34 %)
Vitamin A280.09 mg(35,011 %)
Vitamin D0 μg(0 %)
Vitamin E0.65 mg(5 %)
Vitamin B₁0.98 mg(98 %)
Vitamin B₂1.82 mg(165 %)
Niacin52.81 mg(440 %)
Vitamin B₆3.14 mg(224 %)
Folate240.49 μg(80 %)
Pantothenic acid6.78 mg(113 %)
Biotin15.68 μg(35 %)
Vitamin B₁₂9.39 μg(313 %)
Vitamin C8.05 mg(8 %)
Potassium2,591.69 mg(65 %)
Calcium171.73 mg(17 %)
Magnesium287.71 mg(96 %)
Iron6.59 mg(44 %)
Iodine0.57 μg(0 %)
Zinc4.81 mg(60 %)
Saturated fatty acids7.08 g
Cholesterol231.44 mg
Author of this recipe:
How healthy are the main ingredients?
BuckwheatSpinach

Ingredients

for
4
Ingredients
1 ¼ cups
dried chickpeas
1.333 cups
3 cups
2
scallions (sliced into rings)
4
fresh Salmon fillet (approx. 160 g each)
1 teaspoon
Peppercorn (crushed in a mortar)
2 tablespoons
1 handful
Spinach (finely chopped)
1 ⅛ cups

Preparation steps

1.
Cover the chickpeas with water and leave to soak overnight.
2.
The following day, drain and add to a saucepan with the buckwheat and stock. Bring to the boil, cover and simmer over a low heat for around 40 minutes until cooked, adding more stock if needed. All of the liquid should have been absorbed at the end of the cooking time. Add the spring onions for the last 10 minutes of cooking time.
3.
Season to taste with salt and a dash of lemon juice.
4.
Season the salmon with salt and the crushed peppercorns. Fry slowly in oil in a hot, non-stick frying pan for around 3-4 minutes a side, until golden brown.
5.
For the dip, mix the spinach through the yoghurt and season to taste with salt.
6.
Arrange the salmon on plates with the chickpeas and buckwheat and serve with the dip.