White Asparagus with Strawberries, Salmon and Orange Sauce
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
751
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 751 cal. | (36 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 57 g | (49 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.9 g | (33 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 4.5 μg | (23 %) | ||
| Vitamin E | 18.2 mg | (152 %) | ||
| Vitamin K | 223.5 μg | (373 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 21 mg | (175 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 685 μg | (228 %) | ||
| Pantothenic acid | 4.1 mg | (68 %) | ||
| Biotin | 22.6 μg | (50 %) | ||
| Vitamin B₁₂ | 4.2 μg | (140 %) | ||
| Vitamin C | 212 mg | (223 %) | ||
| Potassium | 1,778 mg | (44 %) | ||
| Calcium | 187 mg | (19 %) | ||
| Magnesium | 139 mg | (46 %) | ||
| Iron | 5.7 mg | (38 %) | ||
| Iodine | 46 μg | (23 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 9.5 g | |||
| Uric acid | 162 mg | |||
| Cholesterol | 216 mg | |||
| Complete sugar | 26 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 1 kilogram white Asparagus
- salt
- 200 grams skinless Salmon
- 250 grams Strawberries
- 1 egg yolk
- 8 Tbsps olive oil
- 200 milliliters Orange juice
- 2 tsps grated Orange peel
- 1 tsp Sherry vinegar
- freshly ground peppers
- Orange peel (for garnish)
Preparation steps
1.
Rinse the asparagus thoroughly, peel and cut off the ends. Cook in boiling salted water about 18 minutes.
2.
Cut the salmon fillet into thin slices and place on 2 plates. Rinse, trim and dry the strawberries.
3.
Whisk the egg yolks creamy and gradually add the olive oil. Add the orange juice and zest and stir in the sherry vinegar. Season with salt and pepper.
4.
Drain the asparagus, arrange on plates and drizzle with the orange sauce. Halve or quarter the strawberries and arrange on the asparagus. Serve immediately.
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