Salmon with Grilled Pak Choi

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Salmon with Grilled Pak Choi
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
788
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie788 kcal(38 %)
Protein92.68 g(95 %)
Fat37.23 g(32 %)
Carbohydrates23.32 g(16 %)
Sugar added0 g(0 %)
Roughage8.4 g(28 %)
Vitamin A3,793.16 mg(474,145 %)
Vitamin D0 μg(0 %)
Vitamin E0.76 mg(6 %)
Vitamin B₁1.19 mg(119 %)
Vitamin B₂2.11 mg(192 %)
Niacin52.31 mg(436 %)
Vitamin B₆4.56 mg(326 %)
Folate645.88 μg(215 %)
Pantothenic acid6.71 mg(112 %)
Biotin32.2 μg(72 %)
Vitamin B₁₂9.39 μg(313 %)
Vitamin C378 mg(398 %)
Potassium4,111.8 mg(103 %)
Calcium934.96 mg(93 %)
Magnesium290.04 mg(97 %)
Iron10.35 mg(69 %)
Zinc4.15 mg(52 %)
Saturated fatty acids5.49 g
Cholesterol218.68 mg

Ingredients

for
4
Ingredients
cup Teriyaki sauce
4 fresh Salmon fillet (with skin)
3 tablespoons Oil
peppers
4 cups baby Bok Choy
salt
½ cup vegetable stock
½ teaspoon Corn starch
How healthy are the main ingredients?
Bok Choysalt

Preparation steps

1.
Dry the salmon, put into a dish and pour the Teriyaki sauce over it. Cover and marinate for about 15 minutes.
2.
Meanwhile trim and wash the pak choi and either halve or quarter, depending on size. Blanch in boiling, salted water for about 1 minute, then take out, refresh in cold water and drain. Take the salmon fillets out of the marinade and pat dry with kitchen roll.
3.
Heat the oil in a grill frying pan and fry the salmon on the skin side, sprinkling with 1-2 spoonfuls of Teriyaki sauce.
4.
Then turn over and fry the other side. Take out and put on warmed plates. Sprinkle with freshly ground pepper and put into a preheated oven (100 °C) for about 5 minutes. Sauté the pak choi in the oil left in the pan, then take out and keep warm in the oven. Deglaze the pan juices with 50 ml Teriyaki sauce and the vegetable stock. Thicken the sauce with a little cornflour mixed with cold water, if you wish. Either serve the pak choi on top of the fish, or separately.