Salmon with strawberry basil salsa
All-round health: The polyunsaturated fatty acids found in sesame seeds has positive effects on the heart and blood vessels - they also benefit the brain and thinking ability. Strawberries can inhibit inflammation in the body through vitamin C and polyphenols.
Unfortunately, strawberries are not in season all year round. Luckily you can replace them with juicy nectarines or peaches.
(Percentage of daily recommendation)
| Calorie | 628 cal. | (30 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 6.9 g | (23 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 5.7 μg | (29 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 51.6 μg | (86 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 22.7 mg | (189 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 181 μg | (60 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 7.8 μg | (17 %) | ||
| Vitamin B₁₂ | 5.9 μg | (197 %) | ||
| Vitamin C | 65 mg | (68 %) | ||
| Potassium | 1,291 mg | (32 %) | ||
| Calcium | 278 mg | (28 %) | ||
| Magnesium | 154 mg | (51 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 8.5 g | |||
| Uric acid | 48 mg | |||
| Cholesterol | 87 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 1 red onion
- 1 green Pepperoncini
- ½ bunch Basil
- 10 ozs Strawberries
- salt
- peppers
- 4 Tbsps Lime juice
- 1 Tbsp balsamic vinegar
- 2 Tbsps olive oil
- 1 root Fennel
- ½ Cucumber
- 1 oz Arugula
- 22 ozs salmon fillets (with skin)
- 2 Tbsps soy sauce
- 1 Tbsp honey
- 8 Tbsps Sesame seeds
- 4 Tbsps sesame oil
Preparation steps
For the salsa, peel and finely dice the onion. Halve the peppers lengthwise, remove the seeds, wash and chop. Wash basil, shake dry, pluck leaves, set aside 1 handful, finely chop the rest. Clean, wash and finely dice strawberries. Mix the prepared ingredients in a small bowl, add salt and pepper. Mix with 2 tablespoons lime juice, vinegar and olive oil and set aside.
Clean and wash the fennel, cut out the stalk and slice the fennel thinly. Clean, wash and slice the cucumber diagonally. Wash arugula and shake dry.
Rinse salmon fillet, pat dry, cut into 8 strip pieces, and season with salt and pepper. Mix remaining lime juice, soy sauce, and honey. Place 6 Tablespoons sesame seeds on a plate. Toss salmon strips first in the marinade, then in sesame seeds, pressing them down a bit. Heat sesame oil in a pan. Sauté fish in it on the flesh side for about 2 minutes over medium heat. Turn carefully and fry for about 4 minutes.
Arrange fennel, cucumber and arugula on plates. Arrange the salmon slices on top and pour the strawberry-basil salsa over them, sprinkle with basil leaves and remaining sesame seeds and serve.