Salmon with Daikon Radish Slaw
Salmon with Daikon Radish Slaw - Japanese-style finger food
Healthy, because
Even smarter
Nutritional values
Salmon contains extremely valuable omega-3 fatty acids, which stabilize the heart rhythm and improve the blood's fluidity. Radishes contains plenty of mustard oils which protect cells, stimulate digestion, and strengthen the body's defenses.
You can turn this finger food into a complete meal by serving in 3-4 smaller servings.
(Percentage of daily recommendation)
| Calorie | 140 cal. | (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 | |||
| Cholesterol | 26 mg |
Ingredients
- Ingredients
- 1 Clementine
- ½ Grapefruit
- ½ lemon
- 3 Tbsps soy sauce
- 1 Tbsp Rice vinegar
- 1 ½ lbs Salmon (center-cut, skinless)
- 1 Tbsp black Sesame seeds
- ½ bunch daikon Radish (about 12 ounces)
- salt
- 1 tsp sesame oil
- 1 sheet Nori seaweed
- 1 Tbsp vegetable oil
Kitchen utensils
Preparation steps
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 1/2-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.
