Salmon with Daikon Radish Slaw
Rinse clementine in hot water, wipe dry and remove a thin layer of the skin with a peeler.
Carefully remove any white pith with a sharp knife.
Slice clementine peel into thin strips and dip in boiling water for 30 seconds. Lift out with a slotted spoon and rinse under cold water.
Juice grapefruit and lemon. In a bowl, mix 1 tablespoon of the juice with half of the clementine strips. Stir in soy sauce and rice vinegar.
Rinse salmon and pat dry. Cut into 1.5 cm (1/2-inch) cubes. Add to the citrus and vinegar mixture. Refrigerate and allow to marinate for 40 minutes.
Meanwhile, lightly toast black sesame seeds in a dry frying pan over medium heat. Let cool.
With a vegetable peeler, peel radish into thin slices. With a sharp knife, cut into very thin strips.
Lightly salt radish strips and let stand 10 minutes. Pat dry with a kitchen towel.
In a bowl, mix radish strips with remaining clementine peel, sesame seeds and sesame oil.
Cut nori seaweed into thin strips. In a dry pan, lightly toast nori. Let cool.
Drain salmon well and pat dry with paper towels.
Heat oil in a heavy pan over high heat and cook salmon very briefly. Arrange radish strips in little nests on plates. Top with salmon and garnish with toasted nori.
(Percentage of daily recommendation)
|Calorie||140 kcal||(7 %)|
|Protein||15 g||(15 %)|
|Fat||7 g||(6 %)|
|Carbohydrates||2 g||(1 %)|
|Sugar added||0 g||(0 %)|
|Roughage||1.5 g||(5 %)|
|Vitamin A||0 mg||(0 %)|
|Vitamin D||12.2 μg||(61 %)|
|Vitamin E||2.2 mg||(18 %)|
|Vitamin B₁||0.2 mg||(20 %)|
|Vitamin B₂||0.2 mg||(18 %)|
|Niacin||8.5 mg||(71 %)|
|Vitamin B₆||0.7 mg||(50 %)|
|Folate||62 μg||(21 %)|
|Pantothenic acid||0.9 mg||(15 %)|
|Biotin||6.5 μg||(14 %)|
|Vitamin B₁₂||2.4 μg||(80 %)|
|Vitamin C||11 mg||(12 %)|
|Potassium||433 mg||(11 %)|
|Calcium||64 mg||(6 %)|
|Magnesium||55 mg||(18 %)|
|Iron||1.8 mg||(12 %)|
|Iodine||36 μg||(18 %)|
|Zinc||1.1 mg||(14 %)|
|Saturated fatty acids||1.6 g|
|Uric acid||139 mg|