30 min
Type of dish: Fish, Salads
Temperature: Cold
Allergens
Fish
Fish
Gluten
Gluten
Milk
Milk
Nuts
Nuts
Sesame
Sesame
Soy
Soy
Sulfites
Sulfites
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 20.12 g
Saturates 49.49 g
Monounsaturated fatty acids 114.04 g
Polyunsaturated fatty acids 133.02 g
Cholesterol 89.75 mg
Calcium 335.26 mg
Iron 10.22 mg
Zinc 5.7 mg
Vitamin A 315.45 ug
Vitamin C 86.73 g
Folic acid 364.93 ug
Salt (Sodium) 72582.48 mg
Sugars 97.32 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.