Vegetable Curry with Salmon
Nutritional values
(Percentage of daily recommendation)
| Calorie | 561 cal. | (27 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.2 g | (24 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 3.4 μg | (17 %) | ||
| Vitamin E | 8.2 mg | (68 %) | ||
| Vitamin K | 92.8 μg | (155 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 15.7 mg | (131 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 279 μg | (93 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 10.6 μg | (24 %) | ||
| Vitamin B₁₂ | 3.7 μg | (123 %) | ||
| Vitamin C | 69 mg | (73 %) | ||
| Potassium | 1,798 mg | (45 %) | ||
| Calcium | 191 mg | (19 %) | ||
| Magnesium | 138 mg | (46 %) | ||
| Iron | 6.2 mg | (41 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 21.8 g | |||
| Uric acid | 172 mg | |||
| Cholesterol | 69 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 500 grams Parsnips
- 2 stalks Leeks
- 2 centimeters ginger
- 1 garlic clove
- 1 Red chili pepper
- 2 Tbsps vegetable oil
- 2 Tbsps yellow Curry paste
- 250 milliliters fish stock
- 400 milliliters Coconut milk
- 2 Kaffir lime leaves
- salt
- 1 Tbsp Lime juice
- freshly ground peppers
- 350 grams Salmon (skinless)
- 1 handful cilantro
Preparation steps
Peel parsnip and grate coarsely. Rinse and dry leeks, halve lengthwise and cut into approximately 5 cm (approximately 2 inch) long strips. Peel ginger and garlic and chop both finely. Rinse and halve chile pepper, remove seeds adn ribs and cut into fine strips. Heat 1 tablespoon of oil in a pan and saute chile pepper with ginger and garlic briefly. Add the rest of vegetables and curry paste, saute briefly. Deglaze pan with stock and coconut milk and bring to a boil. Cut kaffir lime leaves into thin strips, add to the vegetables and season everything with salt, lime juice and pepper. Simmer for about 10 minutes on low heat.
Rinse and pat dry salmon, cut into 1.5 cm (approximately 1 inch) thick slices. Heat remaining oil in a nonstick pan and cook salmon for about 1 minute per side. Season with salt and pepper.
Rinse cilantro, shake dry, pluck off leaves and add to the vegetables, season to taste. Arrange vegetables on plates and top with salmon, serve.
