Steamed Salmon on Braised Vegetables
Steamed Salmon on Braised Vegetables - Tender fish meets aromatic herbs
Healthy, because
Even smarter
Nutritional values
Yogurt can rebalance an out-of-balance intestinal flora, which is often the cause of digestive problems. Therefore, regularly consume yogurt, kefir or other probiotic foods.
Parsnips are not in season right now? No problem: the dish also tastes wonderful with carrots - and they also bring a little color to the plate!
(Percentage of daily recommendation)
| Calorie | 345 cal. | (16 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 3.1 μg | (16 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 47.9 μg | (80 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 16 mg | (133 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 112 μg | (37 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 6.2 μg | (14 %) | ||
| Vitamin B₁₂ | 3.9 μg | (130 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 1,212 mg | (30 %) | ||
| Calcium | 144 mg | (14 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 48 μg | (24 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Uric acid | 199 mg | |||
| Cholesterol | 84 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 1 Cucumber
- 10 ozs Parsnips
- 2 Tbsps olive oil
- ½ tsp ground Turmeric
- salt
- peppers
- 3 ½ ozs Vegetable broth
- 1 Tbsp lemon juice
- ½ tsp Organic lemon zest
- 2 sprigs thyme
- 18 ozs salmon fillets (4 salmon fillets)
- ½ oz Culinary herbs (1 bunch; basil, dill)
- 5 ozs Yogurt (low-fat)
- 1 bunch Shiso sprout
Preparation steps
Clean cucumber, wash and cut into 1⁄2-inch thick slices. Clean and peel parsnips and cut into bite-sized sticks. Heat 1 tablespoon oil in a large skillet. Sauté vegetables in it, turning, for 4 minutes over medium heat. Season with turmeric, salt and pepper, add broth and simmer covered for 10 minutes over low heat.
Meanwhile, pour 10 ounces of water, lemon juice, lemon zest, thyme, salt and pepper into a pot with a steamer insert. Bring to a boil and simmer for 5 minutes. Rinse salmon fillets, pat dry, salt and pepper. Brush the bottom of the steamer insert with remaining oil, place salmon fillets side by side and steam over the broth for 6-8 minutes.
Meanwhile, wash herbs, shake dry, chop, and place in a high walled jar or blender. Add yogurt and finely puree everything with a hand or stand blender. Season with salt and pepper.
Arrange salmon fillets with braised vegetables on plates and drizzle with herb yogurt. Cut the cress from the bed and place over the fish and vegetables.
