Sautéed Salmon and Vegetables
(5 votes)
(5 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
376
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 376 cal. | (18 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 5.7 μg | (29 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 264.8 μg | (441 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 20.5 mg | (171 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 183 μg | (61 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 6 μg | (13 %) | ||
| Vitamin B₁₂ | 5.9 μg | (197 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 1,270 mg | (32 %) | ||
| Calcium | 174 mg | (17 %) | ||
| Magnesium | 104 mg | (35 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 100 mg | |||
| Cholesterol | 87 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 6 sticks Celery
- 250 grams fresh Spinach
- 2 centimeters fresh ginger
- 2 garlic cloves
- 2 Tbsps sesame oil
- 300 milliliters Vegetable broth
- 1 Tbsp White vinegar
- ½ tsp Red pepper flakes
- 1 Tbsp light Sesame seeds
- 600 grams Salmon (skinless)
- salt
- freshly ground peppers
- sweet soy sauce
Preparation steps
1.
Clean the celery and cut lengthwise into quarters, then into 7 cm (approximately 3 inch) pieces. Rinse the spinach and spin dry. Peel the ginger and garlic, and finely chop.
2.
In a pan, heat the oil and sauté the garlic quickly with the ginger. Add the celery and spinach, sauté briefly then deglaze pan with the broth. Add the vinegar, chile flakes and sesame seeds, then leave to simmer for about 10 minutes over medium heat.
3.
Rinse the salmon, pay dry and cut into 4 equal pieces. Season with salt and pepper and fry in a separate pan with hot oil. Reduce the heat and let the fish rest until cooked through. Mix the vegetables with a little soy sauce to taste, and serve with the salmon on a warm plate.
