Salmon with Cabbage and Coconut Sauce
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(Percentage of daily recommendation)
| Calorie | 475 cal. | (23 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 4.8 μg | (24 %) | ||
| Vitamin E | 10.3 mg | (86 %) | ||
| Vitamin K | 163.4 μg | (272 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 17.6 mg | (147 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 220 μg | (73 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 6.4 μg | (14 %) | ||
| Vitamin B₁₂ | 4.9 μg | (163 %) | ||
| Vitamin C | 75 mg | (79 %) | ||
| Potassium | 1,022 mg | (26 %) | ||
| Calcium | 106 mg | (11 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 13.9 g | |||
| Uric acid | 55 mg | |||
| Cholesterol | 73 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the main dish
- 2 organic Limes
- 4 Salmon (125 grams each)
- salt
- freshly ground peppers
- ½ tsp Chinese 5 spice powder
- 1 small Napa cabbage
- 4 Tbsps vegetable oil
- 100 milliliters Vegetable broth
- 2 garlic cloves
- 1 red onion
- 100 grams Cherry tomatoes
- 100 milliliters Vegetable broth
- 200 milliliters Coconut milk
- To serve
- Basil
- Lime wedge
Preparation steps
For the main dish, rinse a lime under hot water and cut into very thin rings. Squeeze the juice from the other.
Rinse the fish, pat dry, drizzle with 2 lime juice and season with salt, pepper and 5-spice powder. Place some lime slices on top, cover with foil and place in the refrigerator.
Pour in the vegetable broth, cover with the lid and cook for 10-15 minutes until the cabbage is soft.
Peel the garlic and cut into slices. Peel the onion and cut into eighths. Rinse and halve the tomatoes.
Place lime slices in a pan with some oil and lay the salmon on top. Cook for 1-2 minutes, then turn over, reduce the heat and cook for another minute. Place in a baking dish and bake in the oven until translucent and juicy.
Sauté the onion and garlic in the juices (add some oil if necessary).
To serve, transfer the cabbage and salmon to plates and drizzle with coconut sauce. Serve garnished with basil and lime wedges.