Salmon with Cabbage
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 40 min.
Ready in
Calories:
503
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 503 cal. | (24 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 4.8 μg | (24 %) | ||
| Vitamin E | 5.9 mg | (49 %) | ||
| Vitamin K | 99 μg | (165 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 17 mg | (142 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 174 μg | (58 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 7.5 μg | (17 %) | ||
| Vitamin B₁₂ | 4.9 μg | (163 %) | ||
| Vitamin C | 91 mg | (96 %) | ||
| Potassium | 904 mg | (23 %) | ||
| Calcium | 65 mg | (7 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 18.9 g | |||
| Uric acid | 29 mg | |||
| Cholesterol | 73 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ½ Red Bell pepper
- ½ orange Bell pepper
- 1 Lime
- ½ Napa cabbage
- 4 Salmon (each about 200 grams)
- 4 Tbsps soybean oil
- salt
- freshly ground peppers
- 1 Tbsp Coriander
- 300 milliliters Coconut milk
- 3 Tbsps Caper
Preparation steps
1.
Rinse and halve peppers, remove seeds and ribs, and cut into very thin strips. Squeeze juice from the lime. Rinse cabbage, remove core and cut into strips. Rinse salmon, pat dry and sprinkle with 2 tablespoons lime juice. In a pan, cook salmon in 2 tablespoons hot soybean oil, 2-3 minutes per side. Season with salt and pepper.
2.
In a second pan, cook coriander seeds until toasted. Add remaining oil and fry peppers and cabbage, about 2 minutes. Add coconut milk and season to taste with remaining lime juice, salt, and pepper. Arrange vegetables on four plates, top with salmon and sprinkle with capers.
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