Salmon with Salsa
(Percentage of daily recommendation)
| Calorie | 407 cal. | (19 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 4.8 μg | (24 %) | ||
| Vitamin E | 7.9 mg | (66 %) | ||
| Vitamin K | 39.3 μg | (66 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 17.7 mg | (148 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 115 μg | (38 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 2.5 μg | (6 %) | ||
| Vitamin B₁₂ | 4.9 μg | (163 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 1,247 mg | (31 %) | ||
| Calcium | 29 mg | (3 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 24 mg | |||
| Cholesterol | 73 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 1 untreated lemon
- 1 tsp peppercorns
- 1 tsp Coriander
- 4 Salmon (about 120 g)
- 200 grams Cherry tomatoes
- 1 handful cilantro
- 2 Red chili peppers
- 1 splash Lime juice
- salt
- peppers
- 1 Avocado
- For the hash browns
- 300 grams waxy potatoes
- salt
- peppers
- Nutmeg
- 2 Tbsps sunflower oil
Preparation steps
step 1 and 2
Prepare all the ingredients. Rinse the lemon with hot water and cut in half.
step 3
Boil the pepper and corriander seeds in about 400 ml (approximately 1 3/4 cups) of water. Reduce the heat. Rinse the salmon, add to the broth and poach for 10-15 minutes (at about 80°C (approximately 175°F).
STEP 4.5 and 6
Meanwhile, rinse and halve the tomatoes. Rinse the cilantro, shake dry and chop. Wash the chilies and cut into rings.
sTEP 7
Peel the avocado, cut in half, remove seeds and dice.
sTEP 8
Mix the tomatoes, chilli and coriander leaves in a bowl and season with lime juice, salt and pepper.
STEP 9 (is image 10)
Scrub and peel the potatoes for the hashbrowns. Grate finely. Wrap the potatoes in a kitchen towel to dry well. Let sit and drain the water. Season with salt, pepper and nutmeg.
Make four piles of potatoes in a large, nonstick skillet with the hot oil. Press flatten. Slowly fry 3-4 minutes until golden brown. Flip and fry for 3-4 minutes more.
step 10 (Figure 9)
Place the hasbrowns on plates. Top with the salsa and lay the drained salmon on it. Lightly salt and pepper and serve.