Sesame Salmon Strips with Salad
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
492
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 492 cal. | (23 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7.2 g | (24 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.9 μg | (15 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 131.1 μg | (219 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 12.2 mg | (102 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 227 μg | (76 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 4.7 μg | (10 %) | ||
| Vitamin B₁₂ | 2.9 μg | (97 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 1,330 mg | (33 %) | ||
| Calcium | 210 mg | (21 %) | ||
| Magnesium | 118 mg | (39 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 5.9 g | |||
| Uric acid | 57 mg | |||
| Cholesterol | 44 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams mixed Lettuce
- 1 bunch Arugula (approximately 50 grams)
- 4 Radish
- 4 small Beets (from a jar)
- 300 grams Salmon
- salt
- freshly ground peppers
- 4 Tbsps Sesame seeds
- 2 Tbsps sesame oil
- 1 Endive
- For the dressing
- 1 small shallot
- 3 Tbsps balsamic vinegar
- 1 tsp Maple syrup
- ½ tsp gross Mustard
- salt
- freshly ground peppers
- 6 Tbsps olive oil
- ½ bunch Chervil
Preparation steps
1.
Rinse and spin dry salad greens, tear into bite-sized pieces. Rinse, dry and silce radishes. Cut drained beets into quarters.
2.
Rinse salmon fillets, pat dry and season with pepper and salt. Coat with sesame seeds. Heat sesame oil in a pan and sear salmon for 1-2 minutes per side. Remove from pan.
3.
For the dressing: peel shallot and chop very finely. Whisk vinegar with maple syrup, oil and mustard, season with salt and pepper. Rinse parsley, shake dry and pluck off leaves. Set some aside for garnishing and finely chop the rest. Add to the dressing. Combine all prepared salad ingredients and toss with the dressing. Arrange on plates.
4.
Cut salmon into finger-thick slices and arrange on top of salad. Garnish with parsley and serve.
