30 min
Type of dish: Fish, Salads
Temperature: Cold
Seasonal period: All year
Allergens:
Fish
Fish
Gluten
Gluten
Milk
Milk
Sesame
Sesame
Sulfites
Sulfites
Traces of celery
Traces of celery
Traces of crustaceans
Traces of crustaceans
Traces of eggs
Traces of eggs
Traces of mustard
Traces of mustard
Traces of nuts
Traces of nuts
Traces of soy
Traces of soy
Elaboration

For the garnishing:

For the sauces:

SET UP

  • Cut the fillets or cubes of marinated salmon and decorate them with sesame and/or dried black olives.
  • Prepare the bouquetiere of vegetables and dress.
  • Decorate with the sauces.
  • Serve the toast and the butter separately.
  • The salmon can be accompanied with chopped pickles, (scallions, pickles, capers, etc.).

Observations:

  • Fish: If the fish does not reach T ≥ 60 °C inside it is necessary to freeze 24 hours at a temperature ≤ 20 °C (RD 1420/2006) to avoid the risk of anisakis.
Nutritional information (1 portion)
Fiber 19.87 g
Saturates 51.08 g
Monounsaturated fatty acids 113.97 g
Polyunsaturated fatty acids 135.26 g
Cholesterol 80.1 mg
Calcium 406.3 mg
Iron 8.48 mg
Zinc 4.8 mg
Vitamin A 309.57 ug
Vitamin C 61.05 g
Folic acid 357.85 ug
Salt (Sodium) 72523.85 mg
Sugars 101.31 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.