Tortillas with Salmon and Fruity Salsa
Nutritional values
(Percentage of daily recommendation)
| Calorie | 721 cal. | (34 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 78 g | (52 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 8.6 g | (29 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 4.8 μg | (24 %) | ||
| Vitamin E | 6.8 mg | (57 %) | ||
| Vitamin K | 40.2 μg | (67 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 19.3 mg | (161 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 138 μg | (46 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 8.4 μg | (19 %) | ||
| Vitamin B₁₂ | 4.9 μg | (163 %) | ||
| Vitamin C | 70 mg | (74 %) | ||
| Potassium | 969 mg | (24 %) | ||
| Calcium | 41 mg | (4 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 5.2 g | |||
| Uric acid | 51 mg | |||
| Cholesterol | 73 mg | |||
| Complete sugar | 18 g |
Ingredients
- For the salmon
- 1 garlic clove
- 4 Tbsps olive oil
- 1 tsp sweet ground paprika
- ½ tsp ground cilantro
- ½ tsp ground Cumin
- 1 pinch Red pepper flakes
- 1 Tbsp Lime juice
- salt
- 500 grams Salmon
Preparation steps
For the salmon, peel the garlic and press. Mix with 2 tablespoons olive oil. Stir in the paprika, coriander, cumin, chile, lime juice and a pinch of salt. Rinse the fish, pat dry and brush with spiced oil. Cover and refrigerate.
For the salsa, peel the onion and chop finely. Cut the jalapenos into small cubes. Rinse the tomatoes, cut in half, remove the stem and seeds and dice the flesh. Peel the mango, cut the flesh away from the pit and into cubes. Rinse the cilantro, shake dry and chop. Mix all the ingredients for the salsa, season with lemon juice, salt, cayenne, and sugar.
For the tortillas, cut the jalapenos into small cubes. Mix with the two types of flour, turmeric and salt in a bowl. Add about 250 ml (approximately 1 cup) of water. The dough is at first somewhat crumbly. Knead about 5 minutes to achieve a smooth texture. Divide the dough into 6-8 portions, shaping each into balls. Roll out on a floured surface to wafer-thin pancakes.
Preheat the convection oven to 80°C (approximately 175°F). In a nonstick skillet with a little oil, gently fry the tortillas one by one on both sides for a few minutes. Keep the finished tortillas warm in the oven and cover with a damp cloth.
Meanwhile, cook the salmon in another pan in the remaining oil for about 5 minutes. When fully cooked, break into small chunks with a fork.
Serve the tortillas with salmon and top with salsa.
