Grilled Salmon with Pineapple
(1 vote)
(1 vote)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
882
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 882 cal. | (42 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 63 g | (42 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 7.6 μg | (38 %) | ||
| Vitamin E | 11.8 mg | (98 %) | ||
| Vitamin K | 5.4 μg | (9 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 28.3 mg | (236 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 132 μg | (44 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 7.8 μg | (17 %) | ||
| Vitamin B₁₂ | 8.1 μg | (270 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 1,279 mg | (32 %) | ||
| Calcium | 68 mg | (7 %) | ||
| Magnesium | 130 mg | (43 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 17.9 g | |||
| Uric acid | 101 mg | |||
| Cholesterol | 131 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams Basmati rice
- salt
- 1 onion
- 1 garlic clove
- 4 Tbsps vegetable oil
- 2 Tbsps Curry powder
- 200 milliliters fish stock
- 250 milliliters Coconut milk
- 400 grams Pineapple (fresh or can)
- 800 grams Salmon
- freshly ground peppers
Preparation steps
1.
Rinse the rice and cook according to package directions. Peel the onion and garlic. Coarsely chop the onion, and finely dice the garlic. Sauté together in 2 tablespoons of the oil. Sprinkle with the curry powder, then gradually add in the stock and coconut milk. Simmer 10 minutes until thickened.
2.
Cut the pineapple into cubes, then add to the sauce. Rinse the salmon, pat dry, then cut into 8 pieces. Season to taste with salt and pepper. Add the remaining oil to a grill pan and cook for 5-6 minutes. Season the sauce to taste with salt and pepper. Serve the salmon with the rice and sauce.
