Salmon with Shrimp and Asparagus Cooked in a Wok
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 | 570 cal. | (27 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4.2 g | (14 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 4.2 μg | (21 %) | ||
| Vitamin E | 8.3 mg | (69 %) | ||
| Vitamin K | 57.1 μg | (95 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 21.1 mg | (176 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 216 μg | (72 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 7.5 μg | (17 %) | ||
| Vitamin B₁₂ | 5.2 μg | (173 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 1,046 mg | (26 %) | ||
| Calcium | 151 mg | (15 %) | ||
| Magnesium | 134 mg | (45 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 87 μg | (44 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 212 mg | |||
| Cholesterol | 159 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 250 grams Basmati rice
- 400 grams Salmon
- 300 grams shrimp (ready to cook)
- 500 grams green Asparagus
- 2 Tbsps sesame oil
- 5 Tbsps Fish sauce
- 4 centiliters Rice wine
- 2 Tbsps Chili sauce
- 1 handful red Basil
Preparation steps
Cook the rice according to package instructions.
Rinse the salmon and the shrimp and pat dry. Peel the bottom third of the asparagus and cut off any hard ends.
Cook the salmon with shrimp in a hot wok in oil until golden brown for about 2 minutes. Drizzle in 2 tablespoons of fish sauce and then remove from the wok. Next, add the asparagus into the wok, drizzle with the rice wine and 2 tablespoons of fish sauce and cook while covered for about 8 minutes until tender. Mix the salmon with shrimp and season with fish sauce and chile sauce.
Rinse the basil, shake dry and pluck off the leaves.
Arrange the seafood with asparagus on the rice and serve garnished with basil.
