Salmon with Tomato-Avocado Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 614 cal. | (29 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.9 g | (23 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 7.7 μg | (39 %) | ||
| Vitamin E | 9.7 mg | (81 %) | ||
| Vitamin K | 30.9 μg | (52 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 27.5 mg | (229 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 223 μg | (74 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 12.4 μg | (28 %) | ||
| Vitamin B₁₂ | 7.8 μg | (260 %) | ||
| Vitamin C | 74 mg | (78 %) | ||
| Potassium | 1,861 mg | (47 %) | ||
| Calcium | 71 mg | (7 %) | ||
| Magnesium | 99 mg | (33 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 10.1 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 126 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 4 Salmon cutlets
- 1 Tbsp clarified butter
- 4 scallions
- 4 Beefsteak tomato
- 1 Avocado
- ½ bunch Basil
- 4 Tbsps olive oil
- 1 lemon (juiced)
- salt
- freshly ground peppers
- 1 garlic clove
- 1 chili pepper
Preparation steps
Rinse the salmon cutlets and pat dry with paper towels. Rinse and chop the tomatoes. Rinse the scallions and cut into rings. Cut the avocado in half, peel off the skin, remove the pit and cut into cubes. Rinse the basil, chop finely and set aside 1 tablespoon.
Combine the tomatoes, scallion, avocado and basil with 3 tablespoons olive oil and the lemon juice. Season with salt and pepper and set aside. Peel the garlic and crush with a garlic press. Rinse the chile pepper, remove the stalk, cut in half and remove the seeds. Cut into thin strips.
Mix the garlic, remaining basil and chile with 1 tablespoon olive oil. Heat the butter in a frying pan and fry the salmon cutlets on both sides for about 3 minutes. Season with salt and pepper, and sprinkle with the garlic-chile mixture. Serve the salmon on plates with the tomato-avocado salad.
