Lightly smoked salmon with orange & rhubarb salad

Gluten Free
Dairy Free
Very Healthy
Low Fod Map
Health score
100%
Lightly smoked salmon with orange & rhubarb salad
25 min.
2
552kcal

Suggestions


Elevate your culinary experience with this Lightly Smoked Salmon with Orange & Rhubarb Salad, a dish that not only tantalizes your taste buds but also scores a perfect 100 on the health scale. It's a delightful fusion of flavors, featuring tender, flaky salmon that is lightly smoked to bring out its natural richness, paired with a refreshing salad that dances on the palate.

Imagine the vibrant sweetness of fresh orange segments mingling with the tangy crunch of rhubarb, all while a generous handful of peppery watercress adds an invigorating bite. This salad not only brings a spectrum of colors to your plate but also offers a rich source of vitamins and nutrients, making it an outstanding choice for a healthy lunch or dinner. What sets this recipe apart is its simplicity and the quick preparation time of just 25 minutes, allowing you to enjoy a gourmet experience without spending hours in the kitchen.

Perfectly gluten-free, dairy-free, and low FODMAP, this dish caters to various dietary needs without sacrificing flavor. Whether you’re looking to impress guests or simply want a nourishing meal that you'll feel good about, this lightly smoked salmon dish is a sure winner. Treat yourself to this meal that embodies health and taste on a whole new level!

Ingredients

  • tbsp juniper berries 
  • tsp peppercorns black
  • fillet salmon fillet smoked fine (if you can't find them, normal salmon is )
  • tsp olive oil 
  •  cranberry-orange relish 
  • sticks rhubarb shredded thin
  • large handful watercress 
  • 50 ml olive oil extra virgin 

Equipment

  • bowl
  • baking sheet
  • grill
  • mortar and pestle

Directions

  1. To start the salad, slice the top and bottom off the orange, then cut away all the zest and pith. Holding over a bowl, cut the segments free by slicing between the membranes, catching all the juices and segments.
  2. Add the rhubarb to the bowl, then allow to stand for 15 mins.
  3. Meanwhile, roughly grind the juniper berries and peppercorns using a pestle and mortar.
  4. Put the salmon on a baking sheet, rub the flesh with oil, then spread on the crushed juniper mix.
  5. Heat the grill to medium and cook the salmon for 6-7 mins, making sure the rub doesnt burn.
  6. To finish the salad, add watercress and extra virgin olive oil to the rhubarb and orange, give it a good stir, then serve with the salmon.

Nutrition Facts

Calories552kcal
Protein25.56%
Fat64.36%
Carbs10.08%

Properties

Glycemic Index
59.75
Glycemic Load
3.07
Inflammation Score
-6
Nutrition Score
31.616521420686%

Flavonoids

Catechin
1.11mg
Epicatechin
0.26mg
Epicatechin 3-gallate
0.31mg
Hesperetin
17.85mg
Naringenin
10.03mg
Apigenin
0.02mg
Luteolin
0.16mg
Kaempferol
0.2mg
Myricetin
0.1mg
Quercetin
0.44mg

Nutrients percent of daily need

Calories:551.92kcal
27.6%
Fat:39.56g
60.85%
Saturated Fat:5.51g
34.41%
Carbohydrates:13.93g
4.64%
Net Carbohydrates:10.88g
3.96%
Sugar:6.7g
7.44%
Cholesterol:93.5mg
31.17%
Sodium:78.03mg
3.39%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:35.34g
70.69%
Vitamin B12:5.41µg
90.1%
Selenium:63.05µg
90.07%
Vitamin B6:1.45mg
72.46%
Vitamin B3:13.73mg
68.63%
Vitamin C:39.14mg
47.44%
Vitamin B2:0.69mg
40.71%
Phosphorus:360.09mg
36.01%
Vitamin K:36.24µg
34.52%
Potassium:1129.6mg
32.27%
Vitamin B5:3.07mg
30.68%
Vitamin B1:0.45mg
30.28%
Vitamin E:4.22mg
28.12%
Copper:0.49mg
24.74%
Manganese:0.43mg
21.27%
Folate:66.14µg
16.53%
Magnesium:65.84mg
16.46%
Fiber:3.05g
12.2%
Iron:1.91mg
10.59%
Calcium:101.08mg
10.11%
Zinc:1.21mg
8.08%
Vitamin A:295.38IU
5.91%