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Smoked Salmon with Arugula Salad
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Preparation:
15 min.
Preparation
Calories:
267
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 267 cal. | (13 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.6 g | (5 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 108 μg | (180 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.8 mg | (65 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 1.5 μg | (3 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 382 mg | (10 %) | ||
| Calcium | 181 mg | (18 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 6.6 g | |||
| Uric acid | 19 mg | |||
| Cholesterol | 48 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
4
- Ingredients
- 200 grams Smoked salmon
- 3 Tbsps lemon juice
- ½ tsp Mustard
- 2 Tbsps grapeseed oil
- salt
- freshly ground pepper
- 150 grams Arugula
- 1 small onion
- 100 grams Feta
- 4 tsps black Sesame seeds
Preparation steps
1.
Arrange the salmon slices on plates. Cut 8 strips of the salmon and set aside for garnish. For the vinaigrette, stir the lemon juice, mustard and oil together and season with salt and pepper. Drizzle over half of the salmon. Peel the onion and cut into thin rings. Rinse the arugula, trim and drain well.
2.
Mix with the onion rings, crumble the feta cheese over it and marinate the mixture with the remaining vinaigrette. Arrange on top of the salmon slices on the plates. Serve garnished with sesame seeds. Serve with breadsticks if desired.
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