Salmon with Orange Marinade and Salad
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
518
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 518 cal. | (25 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 7.6 μg | (38 %) | ||
| Vitamin E | 6.8 mg | (57 %) | ||
| Vitamin K | 12.9 μg | (22 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 25.6 mg | (213 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 207 μg | (69 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 2.7 μg | (6 %) | ||
| Vitamin B₁₂ | 7.8 μg | (260 %) | ||
| Vitamin C | 82 mg | (86 %) | ||
| Potassium | 1,216 mg | (30 %) | ||
| Calcium | 69 mg | (7 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 6.5 g | |||
| Uric acid | 45 mg | |||
| Cholesterol | 116 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Salmon cutlets with skin (250 g)
- ½ bunch Watercress
- 200 grams lamb's lettuce
- For the vinaigrette
- 2 Oranges
- 3 Limes
- 1 tsp Orange peel
- 1 tsp Dill (dried)
- 1 tsp ginger (grated)
- salt
- peppers
- also
- 4 Tbsps olive oil
Preparation steps
1.
1) For the marinade:
2.
Squeeze the oranges. Mix juice with dill, ginger and orange zest and season with salt and pepper.
3.
2) For the salmon:
4.
Pour 2/3 of the marinade over the salmon steaks in a roasting bag. Seal and marinate about 1 hour in the refrigerator.
5.
Place the roasting bag in a preheated oven at 180°C (approximately 350°F).
6.
Cook salmon steaks for about 20 minutes in juice.
7.
3) For the salad:
8.
Trim the lettuce and cress, rinse and spin dry. Mix the remaining marinade with the oil and season. Arrange the salad on plates and drizzle with marinade. Rinse the limes, cut into slices and place on the salad.
9.
Take the salmon from the oven, arrange on the salad and serve immediately.
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