Salmon Skewers with Teriyaki Sauce
Healthy, because
Even smarter
Nutritional values
The salmon scores points for its abundance of omega-3 fatty acids. These healthy fats keep our hearts healthy by protecting the blood vessels and positively influencing the cholesterol level. In addition, the ability to concentrate is improved, as the fatty acids improve the transmission of stimuli in the brain. Fish also provides us with vitamin D, which among other things plays a role in strong bones.
If you need it faster, you can buy the chestnuts pre-cooked, caramelise them, mix them with the rice and serve them with the salmon skewers with Teriyaki sauce.
(Percentage of daily recommendation)
| Calorie | 806 cal. | (38 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 103 g | (69 %) | ||
| Sugar added | 11 g | (44 %) | ||
| Roughage | 12.9 g | (43 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 4.8 μg | (24 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 10.6 μg | (18 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 19.2 mg | (160 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 162 μg | (54 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 4.9 μg | (163 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 1,566 mg | (39 %) | ||
| Calcium | 85 mg | (9 %) | ||
| Magnesium | 115 mg | (38 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 63 mg | |||
| Cholesterol | 73 mg | |||
| Complete sugar | 30 g |
Ingredients
- Ingredients
- 500 grams Chestnuts
- salt
- 500 grams Salmon
- 1 Lime
- 6 Tbsps Teriyaki sauce
- 4 Tbsps sesame oil
- 4 scallions
- 200 grams Long grain rice
- 2 Tbsps sugar
Preparation steps
Score the chstnuts, and cook for 20-30 minutes in boiling salted water.
Rinse the salmon, pat dry, and cut into pieces. Squeeze the juice from the lime. Drizzle the salmon with 4 tablespoons of teriyaki sauce, the lime juice, and 2 tablespoons of the oil. Cover, and place in the refrigerator for 30 minutes to marinate. Rinse and trim the scallions. Cut 2 of the scallions into pieces the same length as the salmon. Thinly slice the remaining scallions.
Drain the chestnuts, and peel while still warm. Make sure to remove the brown inner skin, and cool.
Cook the rice in salted water according to package directions.
Remove the salmon from the marinade. Skewer the salmon and scallions on wooden skewers. Heat the remaining oil in a grill pan and cook the skewers for 3-4 minutes on each side over medium heat.
Melt the sugar in a separate pan over medium heat. Add the chestnuts, and coat until they're caramelized. Mix the chestnuts into the rice, and garnish with the scallions. Drizzle the salmon with the remaining teriyaki sauce, and serve.
