Sesame Salmon with Salad
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
984
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 984 cal. | (47 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 73 g | (63 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 14.4 g | (48 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 5.7 μg | (29 %) | ||
| Vitamin E | 8.6 mg | (72 %) | ||
| Vitamin K | 262.1 μg | (437 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 24.5 mg | (204 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 454 μg | (151 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 9.4 μg | (21 %) | ||
| Vitamin B₁₂ | 5.9 μg | (197 %) | ||
| Vitamin C | 80 mg | (84 %) | ||
| Potassium | 2,661 mg | (67 %) | ||
| Calcium | 421 mg | (42 %) | ||
| Magnesium | 236 mg | (79 %) | ||
| Iron | 7.9 mg | (53 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 11.8 g | |||
| Uric acid | 113 mg | |||
| Cholesterol | 87 mg | |||
| Complete sugar | 34 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- For the salad
- 200 grams mixed Lettuce
- 1 bunch Arugula (About 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 bold Mustard
- salt
- freshly ground peppers
- 6 Tbsps olive oil
- ½ bunch Chervil
Preparation steps
1.
For the salad, rinse greens, trim, spin dry and tear into bite-sized pieces. Trim radishes, rinse and cut into thin slices. Cut drained beets into quarters.
2.
Rinse salmon fillets, pat dry and season with pepper and salt. Then roll in sesame seeds. Sear salmon fillets on both sides in hot sesame oil for 2-3 minutes. Remove from pan.
3.
For the dressing, peel shallot and dice very finely. Mix shallot with vinegar, maple syrup and mustard and season with salt and pepper. Whisk in olive oil. Rinse chervil, pat dry, set some aside for garnish and finely chop the rest. Stir chopped chervil into the dressing. Mix prepared salad ingredients with dressing and transfer to plates.
4.
Cut the salmon into finger-thick slices and arrange on the salad.
