Sautéed Wild Salmon with Chive Potato Salad
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
1087
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,087 cal. | (52 %) | ||
| Protein | 64 g | (65 %) | ||
| Fat | 74 g | (64 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 11.9 μg | (60 %) | ||
| Vitamin E | 14.7 mg | (123 %) | ||
| Vitamin K | 28.8 μg | (48 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 37.8 mg | (315 %) | ||
| Vitamin B₆ | 1.9 mg | (136 %) | ||
| Folate | 235 μg | (78 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 25.9 μg | (58 %) | ||
| Vitamin B₁₂ | 11.4 μg | (380 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 2,126 mg | (53 %) | ||
| Calcium | 85 mg | (9 %) | ||
| Magnesium | 140 mg | (47 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 22.4 g | |||
| Uric acid | 45 mg | |||
| Cholesterol | 506 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram waxy, young potatoes
- 5 eggs
- 4 Pickled cucumbers
- 20 grams Hazelnuts
- 2 Tbsps scallions
- 150 grams Mayonnaise
- 2 Tbsps Wine vinegar
- salt
- freshly ground peppers
- 8 Salmon (à 100 grams)
- 2 Tbsps vegetable oil
Preparation steps
1.
Rinse and scrub the potatoes, set in a steamer, cover and cook until the potatoes are knife-tender, about 30 minutes. Peel, let sit to evaporate the water and cut into slices. Hard boil the eggs and peel. Chop one egg and cut the rest into wedges. Cut the pickle into small cubes and chop the hazelnuts. Transfer the pickles and hazelnuts to a bowl and mix in the chives, mayonnaise and broth and season with salt, pickle liquid and pepper. Fold in the potatoes and let stand 10 minutes and divide among dishes. Top with the egg wedges.
2.
Rinse the salmon, dab dry and season with salt and pepper. Heat the oil in a skillet and saute the salmon until golden brown on each side, 2-3 minutes.
3.
Serve the salad with the salmon.
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