Warm Flaked Salmon Salad
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
476
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 476 cal. | (23 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 167.7 μg | (280 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 15.4 mg | (128 %) | ||
| Vitamin B₆ | 1.8 mg | (129 %) | ||
| Folate | 128 μg | (43 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 3.9 μg | (130 %) | ||
| Vitamin C | 78 mg | (82 %) | ||
| Potassium | 1,691 mg | (42 %) | ||
| Calcium | 119 mg | (12 %) | ||
| Magnesium | 139 mg | (46 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 2.9 g | |||
| Uric acid | 417 mg | |||
| Cholesterol | 80 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 35 ozs new potatoes (small)
- salt
- 4 handfuls Spinach
- freshly ground Black pepper
- 1 Tbsp olive oil
- 18 ozs fresh Salmon fillet
- 1 lemon (juice)
- For the mustard sauce
- 3 Tbsps coarse-grain Mustard
- 6 Tbsps hot fish stock
- 5 Tbsps olive oil
- 1 Tbsp honey
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Large knife, 1 Zester, 1 Citrus juicer, 1 Pot mit Deckel, 1 Wooden spoon, 1 Measuring cups, 1 Bowl, 1 Whisk, 1 Peeler
Preparation steps
1.
Boil the potatoes in a pan of boiling salted water for 10-15 minutes until cooked. Drain and allow to cool.
2.
Heat the oil in a frying pan and fry the salmon for 3-4 minutes on each side until cooked through. Keep warm.
3.
Put the spinach in a pan with a few drops of water over a low heat until it wilts, then season with salt and black pepper.
4.
Slice the salmon with a sharp knife and drizzle with lemon juice.
5.
For the mustard sauce: thoroughly beat together the mustard, fish stock, olive oil and honey.
6.
Put the potatoes on 4 serving plates and arrange the spinach and salmon on top. Drizzle 2-3 tbsp of mustard sauce over each portion and serve.
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