Salmon with Red Cabbage Kimchi and Brown Rice
Salmon with red cabbage kimchi and brown rice - All around healthy Asian feast
Healthy, because
Even smarter
Nutritional values
IN FORM and the German Nutrition Society (DGE) have provided this recipe with the logo "Recommended by IN FORM". This logo provides guidance to consumers for a balanced diet. Only healthy recipes that meet all the specified criteria are allowed to carry this logo. Further information on the project "Tested IN FORM recipes" can be found here.
Salmon scores with abundant healthy omega-3 fatty acids, which can have positive effects on our cardiovascular system. Leeks contain a lot of folates, which is especially important for cell division and new cell formation.
If you need to cook even faster, you can replace the rice with millet or whole-grain couscous, for example. If you don't like cilantro, use the same amount of flat-leaf parsley instead.
(Percentage of daily recommendation)
| Calorie | 587 cal. | (28 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.8 g | (19 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 5.7 μg | (29 %) | ||
| Vitamin E | 6.3 mg | (53 %) | ||
| Vitamin K | 49.5 μg | (83 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 23.2 mg | (193 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 178 μg | (59 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 9.4 μg | (21 %) | ||
| Vitamin B₁₂ | 5.9 μg | (197 %) | ||
| Vitamin C | 55 mg | (58 %) | ||
| Potassium | 1,220 mg | (31 %) | ||
| Calcium | 124 mg | (12 %) | ||
| Magnesium | 133 mg | (44 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 50 μg | (25 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 6 g | |||
| Uric acid | 137 mg | |||
| Cholesterol | 89 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 11 ozs Red cabbage
- 1 ¾ ozs Daikon radish
- 1 carrot
- 1 scallion
- 1 stalk Leeks
- salt
- 7 ozs Brown rice
- 22 ozs salmon fillets
- 2 Tbsps soy sauce
- 2 Tbsps Fish sauce
- 1 Tbsp roasted sesame oil
- 1 garlic clove
- ½ onion
- 1 oz ginger roots
- 1 tsp Raw cane sugar
- 1 pinch korean Chili powder
- 1 tsp Miso paste
- 4 Radish
- 1 handful cilantro leaves
- 2 Tbsps Canola oil
- 2 Tbsps Sesame seeds
- peppers
Preparation steps
For the quick kimchi, clean red cabbage, cut into quarters, cut out stalk and shave into fine strips. Clean and peel radish and carrot and cut into fine strips. Clean, wash and finely chop the spring onion and leek. Mix everything together with 1 teaspoon salt and knead for 5 minutes with your hands. Leave the vegetables to stand for 30 minutes.
Meanwhile, cook rice in 2.5 times the amount of boiling salted water according to package directions for about 30 minutes. Rinse salmon fillet, pat dry and divide into 4 equal portions. Mix soy sauce with 1 tablespoon fish sauce and sesame oil and marinate salmon in it for about 20 minutes.
Meanwhile, peel garlic, onion and ginger, dice everything coarsely and puree very finely with sugar, remaining fish sauce, chili powder and miso paste in a blitz chopper or with a hand blender. Wash the red cabbage and vegetable mix and mix with the seasoning paste. Pour into a clean jar and refrigerate until ready to serve.
Clean, wash and slice the radishes. Wash the cilantro and shake dry. Heat canola oil in a frying pan. Pat marinated salmon pieces dry and pan fry on both sides for 4-5 minutes over medium heat.
Divide rice among plates. Arrange salmon next to rice, sprinkle with sesame seeds and drizzle with a little marinade. Mix kimchi with radishes and arrange it next to salmon. Lightly pepper everything and serve garnished with cilantro.
