Salmon Fillet with Citrus Fruits and Green Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 511 cal. | (24 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 4.8 μg | (24 %) | ||
| Vitamin E | 7.6 mg | (63 %) | ||
| Vitamin K | 33.2 μg | (55 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 18 mg | (150 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 190 μg | (63 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 12 μg | (27 %) | ||
| Vitamin B₁₂ | 4.9 μg | (163 %) | ||
| Vitamin C | 157 mg | (165 %) | ||
| Potassium | 1,477 mg | (37 %) | ||
| Calcium | 104 mg | (10 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 5.3 g | |||
| Uric acid | 70 mg | |||
| Cholesterol | 73 mg | |||
| Complete sugar | 26 g |
Ingredients
- Ingredients
- 2 pcs Salmon (each about 200 grams) (with skin)
- 500 grams green Vegetables (as desired) (such as snow peas, broccoli, green beans, kale, green asparagus)
- 2 tsps grated Lemon peel
- 1 Grapefruit
- 1 Orange
- 1 tsp grated fresh ginger
- ½ tsp ground cilantro
- olive oil
- salt
- freshly ground peppers
Preparation steps
Rinse the vegetables, trim, peel and chop into bite-sized pieces if necessary.
Remove any remaining bones from the salmon with tweezers. Sprinkle the salmon on the flesh side with lemon zest, and salt and drizzle with a little olive oil. Set aside to marinate.
Place the vegetables and in a steamer, season with salt and pepper and place the salmon on top of the vegetables.
Bring a large pot of water to boil, top with the steamer basket, cover and steam about 12 minutes.
Peel the grapefruit and orange with a sharp knife, remove all white pith and cut out along to remove the sections of fruit, being careful to collect any juice.
Place 2 tablespoons of lemon juice, remaining lemon zest, ginger, salt, coriander and about 5 tablespoons of oil in a bowl and mix well. Top the salmon and vegetables with the vinaigrette on plates and garnish with orange and grapefruit segments.
