Salmon with Tomato, Lime and Bread Skewers
(Percentage of daily recommendation)
| Calorie | 720 cal. | (34 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 7.6 μg | (38 %) | ||
| Vitamin E | 12.8 mg | (107 %) | ||
| Vitamin K | 10.2 μg | (17 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 28 mg | (233 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 178 μg | (59 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 4.2 μg | (9 %) | ||
| Vitamin B₁₂ | 7.8 μg | (260 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 1,184 mg | (30 %) | ||
| Calcium | 46 mg | (5 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 6.7 g | |||
| Uric acid | 17 mg | |||
| Cholesterol | 116 mg | |||
| Complete sugar | 6 g |
Preparation steps
For the salmon: Cut the salmon into 4 pieces. Season with salt and pepper to taste.
Blanch the tomatoes, peel, quarter, core and cut into cubes. Rinse the lime under hot water and wipe dry. Squeeze the juice from 1 1/2 limes. Finely chop the remaining lime half.
Rinse the basil and shake dry. Reserve 4 basil leaves for garnish. Chop the rest.
In a bowl, stir the tomatoes with the chopped lime and chopped basil.
For the bread skewers: Thinly slice the baguette and thread onto wooden skewers. Peel the garlic. Press 3 through a garlic press into a bowl and stir with the oil. Brush the oil onto the bread. Thinly slice the remaining garlic clove and arrange between the bread slices on the skewers. Grill until toasted.
For serving: Place the fish on plates. Drizzle with the lime juice and garnish with the reserved basil. Serve with the bread skewers.
Serve with tomato-cucumber salad if desired.
By cooking the fish in aluminum foil, the salmon remains juicy.