Whole Salmon with Vinegar
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
390
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 390 cal. | (19 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 23.7 μg | (40 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.2 mg | (52 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 3 μg | (7 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 69 mg | (73 %) | ||
| Potassium | 597 mg | (15 %) | ||
| Calcium | 58 mg | (6 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 70 mg | |||
| Cholesterol | 18 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 whole Salmon (approx. 1.2 kg; gutted and head removed)
- 3 Tbsps olive oil
- 1 Orange (peeled and all pith removed)
- 2 lemons (peeled and all pith removed)
- ½ cup balsamic vinegar
- Watercress (to garnish)
- For the salad
- 1 ¼ cups Couscous
- 4 tsps olive oil
- 1 clove garlic cloves (chopped)
- 1 red pepper (deseeded and sliced)
- 1 Zucchini (cut into batons)
- lemon juice (from 1 lemon)
- 2 preserved lemons (halved)
- chopped parsley
Preparation steps
1.
Heat the oven to 200ºC (180ºF) 400ºF, gas 6. Wash and pat dry the salmon and rub inside and out with the oil and salt and pepper.
2.
Place the salmon on a large piece of kitchen foil in a roasting tin and cut diagonal slices along the uppermost side. Slice the orange and lemons thinly and tuck a slice of each into the slashes. Put the remaining slices in the belly of the fish.
3.
Sprinkle over the balsamic vinegar and fold the edges of the foil up to make a parcel. Bake in the oven for 30 minutes then open the edges of the parcel and bake for 15 more minutes. Serve garnished with the watercress.
4.
For the couscous salad, pour boiling water over the couscous according to the packet instructions. Heat the oil in a wide pan and gently fry the garlic, red pepper and courgette until softened. Stir into the couscous with the lemon juice, season with salt and pepper and garnish with preserved lemons and parsley.
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