Salmon with Rhubarb Vegetables
Healthy, because
Nutritional values
IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.
(Percentage of daily recommendation)
| Calorie | 271 cal. | (13 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 0 g | (0 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0 g | (0 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 4.8 μg | (24 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 2.8 μg | (5 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 15.4 mg | (128 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Biotin | 0 μg | (0 %) | ||
| Vitamin B₁₂ | 4.9 μg | (163 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 500 mg | (13 %) | ||
| Calcium | 0 mg | (0 %) | ||
| Magnesium | 30 mg | (10 %) | ||
| Iron | 0.3 mg | (2 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0 mg | (0 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 1 mg | |||
| Cholesterol | 73 mg | |||
| Complete sugar | 0 g |
Ingredients
- For the salmon:
- 4 pcs Salmon (each about 180 grams)
- 1 Tbsp lemon juice
- salt
- freshly ground peppers
- 2 Tbsps olive oil
- For the rhubarb:
- 1 generous pinch lemon zest
- coarse Sea salt
- freshly ground peppers
- 1 tsp aged balsamic vinegar
Preparation steps
For the rhubarb: Rinse the rhubarb, remove any threads and cut into pieces. Sauté in a pan with hot oil and deglaze with the white wine. Rinse the tarragon, shake dry, pluck off the leaves and add the honey and lemon zest. Bring to a boil. Add salt and pepper. Remove from the heat and let cool until lukewarm. Add balsamic to taste.
Rinse the salmon, pat dry, drizzle with lemon juice, and season with salt and pepper. In a nonstick skillet, cook in hot oil for 2 minutes on low heat. Flip and cook for 1-2 minutes longer so that the center still remains slightly pink.
Arrange the salmon fillets on plates with the rhubarb. Serve as desired with purslane salad.
